Lv11
100 积分 2024-08-16 加入
Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines
3个月前
已完结
Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles
3个月前
已完结
Interaction profile of a mixed-culture fermentation of Issatchenkia orientalis and Saccharomyces cerevisiae by transcriptome sequencing
3个月前
已完结
Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
3个月前
已完结
Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica
3个月前
已完结
The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must
3个月前
已完结
Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing
3个月前
已完结
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
3个月前
已完结
Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: a comparative HS-GC-IMS fingerprinting study
3个月前
已完结
Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS
3个月前
已完结
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