Lv3
210 积分 2024-06-05 加入
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine
2天前
已完结
Metabolomics analysis of flavor differences in Shuixian (Camellia sinensis) tea from different production regions and their microbial associations
10天前
已完结
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
20天前
已完结
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy
24天前
已完结
Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine
2个月前
已完结
Analysis of rice microbial communities under different storage conditions using culture-dependent and -independent techniques
2个月前
已完结
Long-term stability of acquired drug resistance and resistance associated mutations in the fungal pathogen Nakaseomyces glabratus (Candida glabrata)
2个月前
已完结
Virulence and resistance factors of Nakaseomyces glabratus (formerly known as Candida glabrata) in Europe: A systematic review
2个月前
已完结
Unraveling the Potential Nutritional Benefits of Fermented Date Syrup Waste: Untargeted Metabolomics and Carbohydrate Metabolites of In Vitro Digested Fraction
3个月前
已完结
Transcriptome profiling reveals differential gene expression associated with changes in the morphology and stress tolerance of the biocontrol yeast, Pichia cecembensis
3个月前
已完结
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