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310 积分 2024-05-05 加入
Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution
1个月前
已完结
Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine
1个月前
已完结
Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis
3个月前
已完结
Cellular Functional, Protective or Damaging Responses Associated with Different Redox Imbalance Intensities: A Comprehensive Review
6个月前
已完结
Effects of ultrasound-assisted low-concentration chlorine washing on ready-to-eat winter jujube (Zizyphus jujuba Mill. cv. Dongzao): Cross-contamination prevention, decontamination efficacy, and fruit quality
6个月前
已完结
Toxicity of water pepper, Persicaria hydropiper (L.) extracts against Nilaparvata lugens (Stål) and non-targeted effect on earthworm
6个月前
已完结
Analysis of Antioxidant Capacity and Active Components of Huangjiu Fermented with Hovenia dulcis Thunb
6个月前
已完结
Analysis of Antioxidant Capacity and Active Components of Huangjiu Fermented with Hovenia dulcis Thunb
6个月前
已完结
Changes in phytochemical profiles, relevant enzyme activity and antioxidant capacity of different germinated maize varieties
6个月前
已完结
Effects of Sediment and Temperature on the Long-term Aging Process of Rice Wine: Microbial and Metabolic Insights
6个月前
已完结
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