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480 积分 2023-03-02 加入
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
21天前
已完结
Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae
1个月前
已完结
A study on the potential of yeasts isolated from palm wines to produce flavouring compounds
3个月前
已完结
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
3个月前
已完结
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
3个月前
已完结
Acetobacter sp. improves the undesirable odors of fermented noni (Morinda citrifolia L.) juice
5个月前
已完结
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
5个月前
已完结
Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties
6个月前
已完结
Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain
6个月前
已完结
Quantitative sensory characterisation of, and distinction between, Argentine ciders
6个月前
已完结
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