Lv4
470 积分 2024-12-04 加入
Color protection, aroma enhancement and sensory improvement of red wines: Comparison of pre-fermentation additions of cyclodextrins and polysaccharides
1个月前
已完结
Effect of different sterilization methods on physicochemical and microbiological properties of rice wine
1个月前
已完结
Effect of different sterilization methods on physicochemical and microbiological properties of rice wine during the preservation
1个月前
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Effect of different sterilization methods on physicochemical and microbiological properties of rice wine
1个月前
已关闭
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages
1个月前
已完结
Tianjin University of Science and Technology
1个月前
已关闭
Screening hepatoprotective effective components of Lonicerae japonica Flos based on the spectrum-effect relationship and its mechanism exploring
1个月前
已完结
Curcumin, the active substance of turmeric: its effects on health and ways to improve its bioavailability
1个月前
已完结
High-performance liquid chromatographic fingerprint analysis for different origins of sea buckthorn berries
4个月前
已关闭
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