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720 积分 2023-06-26 加入
Chemical and Sensory Evaluation of Astringency in Washington State Red Wines
3个月前
已关闭
Effect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic Polymers
3个月前
已完结
Influence of Vine Vigor on Pinot noir Fruit Composition, Wine Chemical Analysis, and Wine Sensory Attributes
3个月前
已关闭
Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents
3个月前
已完结
Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency
3个月前
已关闭
New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation
3个月前
已完结
Natural products of pentacyclic triterpenoids: from discovery to heterologous biosynthesis
4个月前
已完结
Novel self-assembled antimicrobial peptide Pardaxin hydrogel as a functional biomaterial for food packaging and preservation
4个月前
已完结
In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation
6个月前
已完结
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