Lv1
80 积分 2024-09-19 加入
Research Progress on the Causes of Turbidity in Lujiu and the Treatment Measures
1个月前
已关闭
Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines
3个月前
已完结
Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (−)-rotundone
3个月前
已完结
Ethylene-responsive VviERF003 modulates glycosylated monoterpenoid synthesis by upregulating VviGT14 in grapes
3个月前
已完结
Effect of mild yeast fermentation on aroma compounds and functional components of Lycium ruthenicum Murray
8个月前
已关闭
Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses
8个月前
已完结
Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling
8个月前
已完结
Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling
8个月前
已完结
皖公网安备34019202002308
