Lv0
0 积分 2023-10-07 加入
Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation
5小时前
待确认
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
1个月前
已完结
Recognition of pathogens in food matrixes based on the untargeted in vivo microbial metabolite profiling via a novel SPME/GC × GC-QTOFMS approach
1年前
已完结
Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
1年前
已完结
Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods
1年前
已完结
Influence of Carbon and Nitrogen source on production of volatile fragrance and flavour metabolites by the yeastKluyveromyces marxianus
1年前
已完结
Effects of bio‐augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor baijiu
1年前
已完结
生物增强大曲对发酵谷物酿造过程中微生物群落、香气化合物及理化参数的影响
1年前
已完结
皖公网安备34019202002308
