Lv11
50 积分 2024-09-19 加入
Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines
1小时前
已完结
Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (−)-rotundone
10小时前
已完结
Ethylene-responsive VviERF003 modulates glycosylated monoterpenoid synthesis by upregulating VviGT14 in grapes
10小时前
已完结
Effect of mild yeast fermentation on aroma compounds and functional components of Lycium ruthenicum Murray
5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
5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
5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
5个月前
已完结
Use of Aloe vera Gel Coating Preserves the Functional Properties of Table Grapes
5个月前
已完结
Aroma Composition and Sensory Quality of Cabernet Sauvignon Wines Fermented by Indigenous Saccharomyces cerevisiae Strains in the Eastern Base of the Helan Mountain, China
6个月前
已完结
Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing
6个月前
已完结
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