Lv62
2930 积分 2024-11-01 加入
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
16天前
已完结
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
1个月前
已完结
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
1个月前
已完结
Flavor characteristics and metabolomics of sweet rice wine fermented with different non-Saccharomyces yeasts
2个月前
已完结
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