Lv11
50 积分 2024-07-30 加入
Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae
13分钟前
已完结
Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and flavor characterization by modeling, sensory evaluation, and instrumental analysis
52分钟前
已完结
Using a red‐fleshed and six varieties of thinned young apple to make juice and their phytochemicals characterization
1小时前
已完结
Characterization of variations and correlations between flavor metabolites and microbial communities of industrial paocai brine during fermentation
1小时前
已完结
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