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830 积分 2024-10-28 加入
One-step laser synthesis platinum nanostructured 3D porous graphene: A flexible dual-functional electrochemical biosensor for glucose and pH detection in human perspiration
19小时前
已完结
Effect of dissolved carbon dioxide on the sensory properties of still white and red wines
4天前
已完结
Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
4天前
已完结
Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine
4天前
已完结
Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae
4天前
已完结
Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations
4天前
已完结
Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation
4天前
已完结
Evaluation of SO2, glutathione, and glutathione-rich inactive dry yeast as antioxidants on the fermentation properties of Roxburgh rose wine
4天前
已完结
Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology
4天前
已完结
Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging
4天前
已完结
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