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8 积分 2024-04-17 加入
Flavoromic Exploration of Regional Variations, Consumer Preferences, and the Role of Volatile and Nonvolatile Compounds in Strong-Aroma Baijiu
2天前
已完结
Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation
1个月前
已完结
Heap Fermentation Modes of Sauce-flavored Baijiu: Microbial Metabolic Differences and Optimization Strategies for Mechanized Fermentation
1个月前
已完结
Identification of core microbiota in the fermented grains of a Chinese strong-flavor liquor from Sichuan
1年前
已完结
Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging
1年前
已完结
Storage Stability Assessment of Indigenous Guava Fruits (Psidium guajava L.) cv. “Gola” in Response to γ-Irradiation
1年前
已完结
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
1年前
已完结
Effects of Torulaspora delbrueckii on physicochemical properties and volatile flavor compounds of navel orange wine
1年前
已完结
A New Understanding of Potassium's Influence Upon Human Health and Renal Physiology
1年前
已完结
The Effect of N and KH2PO4 on Skin Color, Sugars, and Organic Acids of “Flame Seedless” Grape
1年前
已完结
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