Lv11
100 积分 2024-05-19 加入
Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying
12小时前
已完结
Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts
3个月前
已完结
Factors affecting the formation of delayed bitterness in sweet orange (Citrus sinensis (L.) Osbeck) juice
3个月前
已完结
Effects of different maceration techniques on the colour, polyphenols and antioxidant capacity of grape juice
5个月前
已完结
Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice
5个月前
已完结
Study of polygalacturonase production by an Antarctic yeast and obtention of dragon fruit juice by maceration at mild temperature
6个月前
已完结
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