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60 积分 2025-09-11 加入
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
17小时前
已完结
Ultrasound-assisted enzymatic and fungal pretreatment enhances the structural modification and saccharification of bamboo biomass
3个月前
已完结
Natural sources of bioactive compounds: recent advances in isolation, functionalization, and health benefits
3个月前
已完结
Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods
5个月前
已完结
Morphological structure, chemical composition and formation mechanism in the haze of blueberry wine
5个月前
已关闭
Fermentation strategies in mead production: A multitechnique volatilomic approach to aroma characterization
5个月前
已完结
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