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70 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
12天前
已完结
Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
14天前
已完结
Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains
15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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