Lv6
2050 积分 2025-10-08 加入
Pervaporation of the low ethanol content extracting stream generated from the dealcoholization of red wine by membrane osmotic distillation
6天前
已完结
Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis
6天前
已完结
Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis
6天前
已完结
π-Allylpalladium Complexes in Synthesis: An Update
5个月前
已完结
Carbonic or nitrogen maceration of wine grape: Biochemical differences of grape and wine using destructive and non-destructive approach
8个月前
已完结
Chemical evolution of wine from a new Brazilian terroir: Metabolomic insights into vinification and aging processes
9个月前
已完结
Methanol control and aromatic preservation in producing wine spirit from east Asian species
10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
10个月前
已完结
Machine learning-driven innovations in food processing: A systematic review of applications, challenges, and future developments
10个月前
已完结
Optimization of Plum Wine Brewing Process and Effects of Different Clarifying Agents on Its Quality and Stability
10个月前
已完结
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