Lv11
40 积分 2024-10-22 加入
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae
2小时前
待确认
Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae
3天前
已完结
Liquid extract with high amino nitrogen obtained by autolysis of brewing yeast can be used as supplement for bioethanol production
3天前
已完结
Construction of a double-increasing emission fluorescent probe and its application in food detection of benzoyl peroxide and biosystem imaging
6天前
已完结
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