Lv52
970 积分 2025-10-29 加入
Flavor compounds regulation in rice-flavor Baijiu by Bacillus velezensis: a genetic and functional analysis
16天前
已关闭
Bottom-up design of a synthetic microbial community (Syncom) for cadmium remediation and growth promotion in rice: From in vitro construction to soil-pot validation
1个月前
已完结
A Synthetic Community from Campeiostachys nutans Rhizosphere in the Qinghai-Tibet Plateau Endow Alfalfa with the Ability to Resist Drought and Cold
1个月前
已完结
Optogenetic Control the Activity of Pyruvate Decarboxylase in Saccharomyces cerevisiae for Tunable Ethanol Production
3个月前
已完结
<sup>13</sup>C-metabolic flux analysis in glycerol-assimilating strains of <i>Saccharomyces cerevisiae</i>
3个月前
已完结
Flavor impacts of glycerol in the processing of yeast fermented beverages: a review
3个月前
已完结
AI-driven design of next-generation food starter cultures: from empirical screening to intelligent customization
3个月前
已完结
Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks
3个月前
已完结
Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies
3个月前
已完结
一种抗衰老化合物数据库、构建方法及应用
10个月前
已采纳
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