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46 积分 2024-11-04 加入
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
4小时前
已完结
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
4小时前
已完结
Hexanoic acid production and microbial community in anaerobic fermentation: Effects of inorganic carbon addition
6个月前
已完结
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