Lv5
1290 积分 2023-09-12 加入
Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle
3小时前
待确认
Influence of Oxidation Processes on the Development of the Taste and Flavor of Wine Distillates
3小时前
求助中
Czech Journal of Food Sciences
3小时前
求助中
The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process
3小时前
待确认
Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu
3小时前
待确认
Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation
3小时前
已完结
Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
3小时前
已完结
Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation
3小时前
已完结
Optimization of fermentation conditions and analysis of the changes in flavor compounds for lemon vinegar
3小时前
已完结
Characterization of aroma differences in Jiangxiangxing baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
3小时前
已完结
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