Lv3
370 积分 2025-09-28 加入
A novel method for reducing beer purine content by post-fermentation of purine nucleoside-degrading probiotic Pediococcus acidilactici GR-5
2个月前
已完结
Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
2个月前
已完结
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
2个月前
已完结
Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality
2个月前
已完结
Precision fermentation to make non-alcoholic beer taste great
2个月前
已完结
HS-SPME and SDE combined with GC–MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor
4个月前
已完结
Horizontal gene transfer plays a crucial role in the development of antibiotic resistance in an antibiotic-free shrimp farming system
5个月前
已完结
Vapor pressure deficit dominates dryness stress on forest biomass carbon in China under global warming
7个月前
已完结
Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer
8个月前
已完结
Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma
8个月前
已完结
皖公网安备34019202002308
