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200 积分 2023-11-24 加入
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
11天前
已完结
Aroma comparison of Qingke baijiu and other light-aroma baijiu produced with Daqu using molecular sensory science
11天前
已完结
Herbal Wine and Health Benefits
16天前
已完结
Yeast and bacterial modulation of wine aroma and flavour
17天前
已完结
Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs
24天前
已完结
Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine
1个月前
已完结
Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu
1个月前
已完结
Alcoholic Beverages as the Universal Medicine before Synthetics
1个月前
已完结
THEHEALTHBENEFITS OFWINE
1个月前
已完结
East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects
2个月前
已完结
Diagnostic value of fully automated CT pulmonary angiography in patients with chronic thromboembolic pulmonary hypertension and chronic thromboembolic disease
3个月前
已采纳
Home Introduction of Baked Egg After Oral Food Challenge
3个月前
已采纳
MicroRNA-19a-3p suppresses invasion and metastasis of prostate cancer via inhibiting SOX4
3个月前
已采纳
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