Lv4
420 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
5个月前
已完结
Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
5个月前
已完结
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
5个月前
已完结
Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality
5个月前
已完结
Precision fermentation to make non-alcoholic beer taste great
5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
7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
9个月前
已完结
Vapor pressure deficit dominates dryness stress on forest biomass carbon in China under global warming
10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
11个月前
已完结
Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma
11个月前
已完结
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