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10 积分 2024-10-23 加入
Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas
9小时前
已完结
Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 2. Implications for Vinification
20天前
已完结
The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus
1个月前
已完结
The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism
1个月前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
1个月前
已完结
Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea
1个月前
已完结
Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls
2个月前
已完结
Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution
2个月前
已完结
Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine
2个月前
已完结
Metabolism of anthocyanins and consequent effects on the gut microbiota
2个月前
已完结
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