Lv6231
2620 积分 2024-02-25 加入
Microbial formation of esters
8天前
已完结
Screening, isolation and selection of a potent lipase producing microorganism and its use in the kinetic resolution of drug intermediates
30天前
已完结
Enrichment and domestication of a microbial consortium for degrading aniline
1个月前
已关闭
Eco-evolutionary interactions and host fitness
1个月前
已关闭
Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu
2个月前
已完结
Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu
2个月前
已完结
Adaptive Evolution of Saccharomyces cerevisiae with Enhanced Ethanol Tolerance for Chinese Rice Wine Fermentation
2个月前
已关闭
Determination of 2 Phthalic Acid Esters in Fermented Grains by GC–MS/MS Coupled with Modified QuEChERS
6个月前
已完结
Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi
7个月前
已完结
Evolution of fermented grain yeast communities in strong‐flavour baijiu and functional validation of yeasts that produce superior flavour substances
7个月前
已完结
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