Lv2
130 积分 2023-11-20 加入
Current Progress of Natural Product Export by Yeast
1个月前
已完结
Protein-Binding Affinity of Leucaena Condensed Tannins of Differing Molecular Weights
1个月前
已完结
NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine
1个月前
已完结
Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach
3个月前
已完结
Hydrolyzable Tannin Enhances Aroma Retention in Synthetic Non-Alcoholic Wine: Mechanistic Insights from Gc-Ms, Sensory, and Thermodynamic Analyses
7个月前
已关闭
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