Lv11
48 积分 2024-11-17 加入
Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine
3小时前
已完结
Differences in brewing characteristics between saccharifying microorganisms, Rhizopus and Aspergillus, for the fermentation of rice wine
10天前
已完结
Process optimization for regulating ethyl acetate synthesis via co-fermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
11天前
已完结
Flavor characteristics and metabolomics of sweet rice wine fermented with different non-Saccharomyces yeasts
13天前
已完结
Process optimization for regulating ethyl acetate synthesis via co-fermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
13天前
已完结
Flavor characteristics of hulless barley wine fermented with mixed starters by molds and yeasts isolated from Jiuqu
13天前
已完结
Integrated sensory evaluation, flavoromics, untargeted metabolomics, and metagenomics analysis reveal the effects of fermentation time on the flavor quality of koumiss
17天前
已完结
Mixed-culture lactic acid fermentation attenuates bitterness and lowers the in vitro glycemic potential of Tartary buckwheat sourdough bread
26天前
已完结
Multi-strain fermentation alters nutrient composition and phase distribution of metabolites in black highland barley
1个月前
已完结
Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor
1个月前
已完结
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