机译:添加酸奶以生产精神:在两年期间评估精神香气
Department of Wine Vine and Beverage Sciences School of Food Science University of West Attica Athens Greece;
Department of Wine Vine and Beverage Sciences School of Food Science University of West Attica Athens Greece;
Department of Wine Vine and Beverage Sciences School of Food Science University of West Attica Athens Greece;
Department of Wine Vine and Beverage Sciences School of Food Science University of West Attica Athens Greece;
Department of Wine Vine and Beverage Sciences School of Food Science University of West Attica Athens Greece;
Department of Wine Vine and Beverage Sciences School of Food Science University of West Attica Athens Greece;
lactic acid bacteria; whisky; whisky aroma compounds; yogurt;
机译:烈性酒香气的方法:一些芳香族化合物对orujo烈性酒样品中的主要香气的贡献。
机译:在朝鲜西海岸发生河北精神溢油事故后两年,从繁殖和配子发生方面恢复了野生牡蛎,景天属牡蛎的繁殖
机译:精神蒸馏模拟更好地了解挥发性香气化合物的行为:对腋下生产的应用
机译:从本地生态友好的龙舌兰美洲生气,菊粉和糖浆生产的经济模式
机译:精神启发的话语:使徒行传2:14-21与第二圣殿时期的犹太文学比较研究。
机译:江味白酒中芽孢杆菌产生酱油样香气的代谢产物研究
机译:通过电子鼻监测乳酸发酵过程中酸奶香气的产生和感官评价/通过电子鼻监测乳酸发酵过程中酸奶的香气产生和感官评价
机译:谷物精神生产中谷物连续蒸煮中低压闪蒸的回收和再利用。 Wm的Girvan谷物酿酒厂的示范项目。格兰特和儿子有限公司(GB)