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58 积分 2025-05-28 加入
Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni
7天前
已完结
Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology
16天前
已完结
Organic acid metabolism and pH changes during hawthorn wine fermentation: A comparison with grape and apple wines
3个月前
已关闭
Comprehensive evaluation of twelve kiwifruit (Actinidia) varieties on the winemaking adaptability based on multi-criteria decision-making method
8个月前
已完结
Using highpower ultrasound in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics
8个月前
已完结
Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing
8个月前
已完结
The insights into sour flavor and organic acids in alcoholic beverages
10个月前
已完结
DOI10.1016/j.seppur.2020.116692
11个月前
已完结
On-site sample pretreatment: Natural deep eutectic solvent-based multiple air-assisted liquid–liquid microextraction
11个月前
已完结
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