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40 积分 2023-04-06 加入
Optimizing yeast strain selection for mulberry wine fermentation: a performance-based approach
1个月前
已完结
Monitoring Volatile Aroma Compounds during Fermentation in a Chemically Defined Grape Juice Medium Deficient in Leucine
1个月前
已关闭
Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value
1个月前
已完结
Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value
2个月前
已完结
Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts
2个月前
已完结
Monitoring Volatile Aroma Compounds during Fermentation in a Chemically Defined Grape Juice Medium Deficient in Leucine
2个月前
已关闭
Dynamic changes in quality of jujube wine during fermentation
2个月前
已完结
Modeling of Rhamnolipid Biosurfactant Production: Estimation of Kinetic Parameters by Genetic Algorithm
3个月前
已完结
Fermentation Kinetics, Potability, and Sensory Compounds of Joubidwi: An Ethnic Alcoholic Beverage
4个月前
已完结
A review of wine fermentation process modeling
4个月前
已完结
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