Lv1
100 积分 2026-04-02 加入
Study on Characteristic Aroma in Special Beers Brewed with Coriander (Coriandrum sativum L.) Seeds: Profiling of Flavor Compounds Derived from Coriander Seeds in Different Growing Areas
9天前
已完结
Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS
14天前
已完结
Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis
25天前
已完结
Effect of ultra‐high pressure and ultra‐high temperature treatments on the quality of watermelon juice during storage
28天前
已完结
Formation of key aroma-active and off-flavor components in concentrated peach puree
29天前
已完结
Characterization and discrimination of volatile organic compounds in quinoa-adjunct beer brewed with 6 differently colored quinoa varieties by GC–MS combining GC-E-nose and GC-IMS
30天前
已完结
Non-Saccharomyces yeasts from fermented grains of Baijiu for low alcholic beer brewing and their impacts on beer flavor
30天前
已完结
Decoding alcoholic beverage and brewing practices of the Qin state during the Warring States period (475-221 BC) based on archaeological evidence
30天前
已完结
The malt beer of the Han dynasty in China determined by comprehensive analysis
30天前
已完结
Toward a digital twin for beer quality control: development of a digital model integrating industrial process data and model-based fermentation descriptors
1个月前
已完结
皖公网安备34019202002308
