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272 积分 2025-04-20 加入
Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer
1小时前
已完结
The effect of mango aroma in low-sugar beverage: A sensory study on odor induced sweetness enhancement
2小时前
已完结
Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation
2天前
已完结
Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior
2天前
已完结
Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
16天前
已完结
The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar
23天前
已完结
Sweet/sour balance in champagne wine and dependence on taste/odour interactions
23天前
已完结
Cider fermentation with three Williopsis saturnus yeast strains and volatile changes
24天前
已完结
Generation of Volatile Compounds in Litchi Wine during Winemaking and Short-Term Bottle Storage
24天前
已完结
A Physiogenomic Study of the Tolerance of Saccharomyces cerevisiae to Isoamyl Alcohol
1个月前
已完结
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