HIGHLIGHTS
- who: Yingjie Miao et al. from the Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Taizhou University, Taizhou, China have published the article: Comparing the Volatile and Soluble Profiles of Fermentedand Integrated Chinese Bayberry Wine with HS-SPME GC-MS and UHPLC Q-TOF, in the Journal: Foods 2023, 12, 1546. of 28/03/2023
- what: The aim of this study was to identify the distinct aroma and flavor profiles, as well as the physical and chemical properties, of IBW and FBW. The study aimed to examine the impact of . . .
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