Lv4
452 积分 2022-11-20 加入
Hybrid seed microorganism: A new driving force for breeding
2天前
已完结
Functional activity of endophytic bacteria G9H01 with high salt tolerance and anti-Magnaporthe oryzae that isolated from saline-alkali-tolerant rice
2天前
已完结
A review of the traditional uses, phytochemistry, pharmacology and quality control of the ethnic medicinal plant Persicaria orientalis (L.) Spach in China
7个月前
已完结
Identification and selection of a new Saccharomyces cerevisiae strain isolated from Brazilian ethanol fermentation process for application in beer production
8个月前
已完结
Viable and culturable populations of Saccharomyces cerevisiae , Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina ) during Barbera must fermentation
8个月前
已完结
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
8个月前
已完结
Effect of Chinese bayberry residue on quality of Chinese quinoa (Chenopodium quinoa Willd.) Rice wine
8个月前
已完结
Analysis of the flavour components, total phenolic content and antioxidant capacity between rice wine from two raw rice and starters
8个月前
已完结
Effects of simultaneous and sequential mixed fermentation of non‐Saccharomyces strains and a Saccharomyces cerevisiae strain on the fermentation process and volatile compounds of Mijiu
9个月前
已完结
Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
9个月前
已完结
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