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38 积分 2024-06-04 加入
Performance of Saccharomyces cerevisiae strains against the application of adaptive laboratory evolution strategies for butanol tolerance
1个月前
已完结
Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine
1个月前
已完结
Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine
1个月前
已完结
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
1个月前
已完结
Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines
1个月前
已完结
Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review
1个月前
已完结
Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation
5个月前
已完结
Sensitive electrochemical sequential enzyme biosensor for glucose and starch based on glucoamylase- and glucose oxidase-controllably co-displayed yeast recombinant
5个月前
已完结
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