Lv31
210 积分 2023-10-15 加入
Comparative analysis of the evolution of phenolic profiles during wood aging of a Carménère wine using novel products or procedures aimed at re-using oak barrels
4天前
已关闭
The coming future: The role of the oral–microbiota–brain axis in aroma release and perception
5个月前
已完结
A novel multigene family may encode odorant receptors: A molecular basis for odor recognition
5个月前
已完结
Determination of polyphenols in brandy by high performance liquid chromatography
8个月前
已关闭
An investigation of the mechanisms of odor suppression using physical and dichorhinic mixtures
11个月前
已完结
Optimization of Wine Flavor by Masking and Enhancing Target Flavor Compounds
1年前
已关闭
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