Lv4
680 积分 2025-10-08 加入
Carbonic or nitrogen maceration of wine grape: Biochemical differences of grape and wine using destructive and non-destructive approach
13天前
已完结
Chemical evolution of wine from a new Brazilian terroir: Metabolomic insights into vinification and aging processes
2个月前
已完结
Methanol control and aromatic preservation in producing wine spirit from east Asian species
2个月前
已完结
Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
2个月前
已完结
Machine learning-driven innovations in food processing: A systematic review of applications, challenges, and future developments
2个月前
已完结
Optimization of Plum Wine Brewing Process and Effects of Different Clarifying Agents on Its Quality and Stability
3个月前
已完结
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