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44 积分 2024-06-18 加入
Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation
1小时前
已完结
Selection and characterization of a PatagonianPichia kudriavzeviifor wine deacidification
13天前
已完结
Selection and characterization of a PatagonianPichia kudriavzeviifor wine deacidification
18天前
已完结
New Application for Nanofiltration: Reduction of Malic Acid in Grape Must
18天前
已关闭
Biochemical characterisation of the esterase activities of wine lactic acid bacteria
21天前
已完结
Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices
1个月前
已完结
Comparisons of Air and Water Oxidation on the Passive Properties of Chromium
2个月前
已完结
Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine
2个月前
已完结
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking
2个月前
已完结
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