Keyword [Blackberry wine] Result: 1 - 7 | Page: 1 of 1 1.  Study On Fermentation And Ultra High Pressure Sterilization Of Low-acidic Blackberry Wine 2.  Application Of Ultra-High Pressure Technology In Blackberry Wine Processing 3.  The Strains Of Deacidification Sceening And Its Application In Blackberry Wine Fermentation 4.  Study On The Processing Technology And Stability Of Blackberry Wine 5.  Natural Flavonoids And Anthocyanins In Blueberry-blackberry Wine For Dipeptidyl Peptidase ? (DPP-?) Inhibitory Activity 6.  The Cloning And Expression Of Lactobacillus Brevis Beta-Glucosidase And Its Effect On The Aroma Of Blackberry Wine 7.  Study On Fermentation And High Power Pulsed Microwave Sterilization Of Low-Alcohol Blackberry Wine   <<First  <Prev  Next>  Last>>  Jump to

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