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58 积分 2024-03-11 加入
Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation
20天前
已完结
Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation
1个月前
已完结
Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method
1个月前
已关闭
Flavor profiling of apple ciders from the UK and Scandinavian region
1个月前
已完结
Simultaneously deleting ADH2 and THI3 genes of Saccharomyces cerevisiae for reducing the yield of acetaldehyde and fusel alcohols
1个月前
已完结
Regulating the ratio of higher alcohols to esters by simultaneously overexpressing ATF1 and deleting BAT2 in brewer's yeast Saccharomyces pastorianus
1个月前
已完结
Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain
2个月前
已完结
Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles
2个月前
已完结
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer
2个月前
已完结
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