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A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling
1个月前
已完结
Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines
2个月前
已完结
Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits
7个月前
已完结
Effect of different vinification processes on chemical and sensory properties of Aronia melanocarpa wines
10个月前
已完结
Identification of characteristic metabolites, anti-corrosion and reprocessing characteristics of six different types of Chinese bayberry resources
10个月前
已完结
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
10个月前
已完结
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