Lv11
60 积分 2024-08-13 加入
Research advances in technologies and mechanisms to regulate vinegar flavor
2小时前
已完结
Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain
5天前
已完结
Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine
6天前
已完结
Unraveling the Potential Nutritional Benefits of Fermented Date Syrup Waste: Untargeted Metabolomics and Carbohydrate Metabolites of In Vitro Digested Fraction
6天前
已完结
Flavor Compounds in Wines Produced from Chardonnay Grapes Fermented with Fruit Juices
6天前
已关闭
Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.)
7天前
已完结
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
9天前
已完结
An Integrated Approach Based on NMR and HPLC–UV-ESI–MS/MS to Characterize Apple Juices and Their Nanofiltration (NF) Bioactive Extracts
9天前
已完结
EFFECT OF ESSENCE ENHANCEMENT AND STORAGE ON THE FLAVOR OF FROZEN CONCENTRATED ORANGE JUICE
10天前
已完结
Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics
12天前
已完结
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