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1720 积分 2024-06-17 加入
Wine Protein Haze: Mechanisms of Formation and Advances in Prevention
2个月前
已完结
Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods
3个月前
已完结
Membrane techniques in the production of beverages
4个月前
已完结
Review of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and Copper
4个月前
已关闭
Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods
4个月前
已完结
Spoilage yeasts in the wine industry
5个月前
已完结
Comprehensive analysis of Sini decoction and investigation of acid-base self-assembled complexes using cold spray ionization mass spectrometry
5个月前
已完结
Emulsifying and emulsion stabilization mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds: Comparison with apple and citrus pectin
6个月前
已完结
Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends
6个月前
已完结
Contribution of polyvinylpolypyrrolidone (PVPP) treatment to the distribution of polyphenols and the evolution of esters and higher alcohols in Rosa roxburghii Tratt wine
6个月前
已完结
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