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30 积分 2022-11-14 加入
Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae
1个月前
已完结
Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma
1个月前
已完结
ATF3/SPI1/SLC31A1 Signaling Promotes Cuproptosis Induced by Advanced Glycosylation End Products in Diabetic Myocardial Injury
1个月前
已完结
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast
1个月前
已完结
The MYB transcription factor SmMYB113 directly regulates ethylene-dependent flower abscission in eggplant
1个月前
已完结
Comparative metabolome and transcriptome analyses of the properties of Kluyveromyces marxianus and Saccharomyces yeasts in apple cider fermentation
2个月前
已完结
The response mechanism analysis of HMX1 knockout strain to levulinic acid in Saccharomyces cerevisiae
2个月前
已完结
Multi-omics study revealed the genetic basis of beer flavor quality in yeast
2个月前
已完结
Impact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines
4个月前
已完结
Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times
4个月前
已完结
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