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桃园
Lv1
100 积分
2022-11-20 加入
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Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems
4天前
已完结
Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis
7天前
已完结
Pyruvate decarboxylase encoded by the PDC1 gene contributes, at least partially, to the decarboxylation of α-ketoisocaproate for isoamyl alcohol formation in Saccharomyces cerevisiae
9天前
已完结
Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae
15天前
已完结
Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer
16天前
已完结
Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae
16天前
已完结
A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae
18天前
已完结
Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell-cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae
22天前
已完结
Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell-cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae
25天前
已完结
Isolation and identification of the bitter compound from Huangjiu
4个月前
已完结
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1年前
找到了【积分已退回】
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