Lv2
145 积分 2022-03-18 加入
Investigation of Volatiles in Charentais Cantaloupe Melons (Cucumis meloVar.cantalupensis). Characterization of Aroma Constituents in Some Cultivars
5天前
已完结
High-throughput screening for aroma production in food fermentations
20天前
已完结
Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine
20天前
已完结
1H13C HSQCNMR Analysis of Cranberry (Vaccinium Macrocarpon) Juice Defines the Chemical Composition of Juice Precipitate
6个月前
已完结
Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes
7个月前
已完结
Improvement in the quality of frozen dough for fried flour products by electrostatic field‐assisted freezing
7个月前
已完结
Polyphenols, organic acids, and their relationships in red grapes of Vitis vinifera and Isabella (Vitis labrusca) under arid conditions
8个月前
已完结
Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators, color and volatile compounds
8个月前
已完结
Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections
9个月前
已完结
Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors
9个月前
已完结
皖公网安备34019202002308
