机译:苹果中的溶解氧必须:苹果酒加工中的技术含义
Food Science and Technology Graduate Programme, State University of Ponta Grossa, 4748 Carlos Cavalcanti Av., Uvaranas Campus. CEP 84.030-900 Ponta Grossa, PR, Brazil;
Food Science and Technology Graduate Programme, State University of Ponta Grossa, 4748 Carlos Cavalcanti Av., Uvaranas Campus. CEP 84.030-900 Ponta Grossa, PR, Brazil;
Food Science and Technology Graduate Programme, State University of Ponta Grossa, 4748 Carlos Cavalcanti Av., Uvaranas Campus. CEP 84.030-900 Ponta Grossa, PR, Brazil;
Food Science and Technology Graduate Programme, State University of Ponta Grossa, 4748 Carlos Cavalcanti Av., Uvaranas Campus. CEP 84.030-900 Ponta Grossa, PR, Brazil;
enzymatic browning; alcoholic fermentation; yeast; cider;
机译:通过消费者认可和实验室整合确定生产过程中最佳配方苹果酒饮料(东爪哇省tu都市苹果酒饮料集群的案例研究)
机译:通过消费者认可和实验室整合确定生产过程中最佳配方苹果酒饮料(东爪哇省tu都市苹果酒饮料集群的案例研究)
机译:通过消费者认可和实验室整合确定生产过程中最佳配方苹果酒饮料(东爪哇省tu都市苹果酒饮料集群的案例研究)
机译:辐照及其他加工处理对苹果酒风味品质的影响
机译:对乔纳森·苹果苹果酒发酵过程中增加游离原花青素含量的方法的评估。
机译:减少苹果酒中大肠杆菌O157:H7种群的联合处理步骤的建模
机译:技术操作对葡萄酒中溶解氧含量的影响