Lv3
240 积分 2024-08-13 加入
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
1天前
待确认
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages
3天前
已完结
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
11天前
已完结
Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines
16天前
已完结
Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice
16天前
已完结
Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles
19天前
已完结
Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine
21天前
已完结
Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts
24天前
已完结
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine
24天前
已完结
Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation
1个月前
已完结
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