Lv11
40 积分 2024-10-28 加入
Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content
3小时前
待确认
Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science
1个月前
已完结
Characterization of Main Aroma Active Compounds in Shanxi Aged Vinegar and Possible Transformation Pathways in the Entire Production Process
1个月前
已完结
Vinegars: Process, Aging, and Spoilage
1个月前
已完结
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