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Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine
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Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines
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DMU-SPME variable temperature extraction: Revealing the flavor characteristics of strong-aroma baijiu by volatilomics
2个月前
已完结
Elsevier logo Journals & Books Help Search My account Guizhou Medical University Download full issue Elsevier Food Chemistry Volume 493, Part 1, 30 November 2025, 145681 Food Chemistry DMU-SPME variable temperature extraction: Revealing the flavor characteristics of strong-aroma baijiu by volatilomics
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Theory and protocol of dual mode unity solid-phase microextraction
2个月前
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