Lv11
60 积分 2023-11-12 加入
Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast
2小时前
待确认
Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
1天前
已完结
Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains
2天前
已完结
Anti‐hyperglycemic Activities of Korean Red Ginseng (Panax ginseng Meyer) and Arginyl‐fructose‐enriched Red Ginseng Extracts In‐vitro and In‐vivo Animal Models
1年前
已关闭
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