Results 151 to 157 of about 9,699 (157)
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Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines

Journal of Food Composition and Analysis, 2022
Shiqi Li   +5 more
openaire   +1 more source

Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase

Journal of Food Composition and Analysis
Jun Li   +6 more
openaire   +1 more source

High-Throughput Metabolomics Reveals Effect of Glutathione-Enriched Inactive Dry Yeast on Volatile and Non-Volatile Compounds of Kiwi Wine

Zhibo Yang   +10 more
openaire   +1 more source

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