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Sulphite-corrected, non-phenolic and phenolic antioxidant capacities of fruit wines profiled by differential Folin-Ciocalteu assay
7个月前
已完结
" WHAT IS 'COGNAC BRANDY'?"
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Evaluation of beef by electronic tongue system TS-5000Z: Flavor assessment, recognition and chemical compositions according to its correlation with flavor
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Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods
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Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications
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