Keyword [wine aroma enhancement] Result: 1 - 7 | Page: 1 of 1 1.  Screening Ester-producing Non-saccharomyces Yeast From Southern Sichuan Liquor Pits In China And Its Potential Analysis Of Wine Aroma Enhancement 2.  Study On Wine Aroma Enhancement By Mixed Alcoholic Fermentation Of Selected Rhodotorula Mucilaginosa And Saccharomyces Cerevisiae 3.  Evolution Of Aroma Compounds During Winemaking Process Through The Treatment With Glycosidases 4.  Regularity Of Wine Aroma Enhancement Using A Novel Hanseniaspora Uvarum And Its Glycosidase 5.  Immobilized β-glucosidase And Its Application In Wine Aroma Enhancement 6.  Analysis On Wine Aroma Enhancement By Mixed Fermentation Using Hanseniaspora Uvarum And Killer Saccharomyces Cerevisiae 7.  Evolution Of Aroma Compounds During Ecolly Wine Fermentation Treated By Non-saccharomyces Cerevisiae Extracellular Extracts   <<First  <Prev  Next>  Last>>  Jump to

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