Lv6
1820 积分 2024-08-29 加入
Pichia Protocols
8天前
已完结
Continuous production of aromatic esters from Chinese liquor yellow water by immobilized lipase in a packed-bed column bioreactor
24天前
已完结
Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review
1个月前
已完结
East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects
1个月前
已完结
Exploring Recombinant Flavonoid Biosynthesis in Metabolically Engineered Escherichia coli
1个月前
已完结
Flavor characteristics and its influencing factors of original liquor of Luzhou-flavor Baijiu in the upper and lower layers of the cellar
1个月前
已关闭
Detection of the alcohol fermentation process in vinegar production with a digital micro-mirror based NIR spectra set-up and chemometrics
2个月前
已完结
Simultaneous Engineering of the Thermostability and Activity of a Novel Aldehyde Dehydrogenase
3个月前
已完结
Comparative analysis of the aromatic profile of single malt whiskies from different regions of Scotland using GC-MS, GC-O-MS and sensory evssaluation
3个月前
已完结
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review
3个月前
已完结
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