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50 积分 2026-04-18 加入
Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition
1个月前
已完结
Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
1个月前
已完结
Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date
1个月前
已完结
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
1个月前
已完结
Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae
1个月前
已完结
Microbial succession during spontaneous fermentation of Ecolly grapes and their important contribution to flavor metabolites
1个月前
已完结
Alkaline pH enhances farnesol production by Saccharomyces cerevisiae
5个月前
已完结
Microbial production of farnesol (FOH): Current states and beyond
5个月前
已完结
Farnesol as an antifungal agent: comparisons among MTLa and MTLα haploid and diploid Candida albicans and Saccharomyces cerevisiae
5个月前
已完结
Effect of quorum-sensing molecule 2-phenylethanol on fermentation performance of Saccharomyces cerevisiae 31 in simulated sour fish
6个月前
已完结
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