Lv11
40 积分 2024-06-14 加入
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
1个月前
已完结
Developments and characteristics of craft beer production processes
3个月前
已完结
Relevance of hop terroir for beer flavour
3个月前
已完结
Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer
3个月前
已完结
Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma
5个月前
已完结
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