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4750 积分 2024-11-01 加入
Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine
1天前
已完结
Research progress on the fermentation characterization of non- Saccharomyces yeasts in fruit wines: a review
3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
7天前
已完结
Rhodotorula mucilaginosa YR29 is able to accumulate Pb2+ in vacuoles: a yeast with bioremediation potential
17天前
已完结
Isolation, identification, and tolerance analysis of yeast during the natural fermentation process of Sidamo coffee beans
17天前
已完结
Oil-phenol separation by tetraethylammonium chloride-based deep eutectic solvents: Microscopic contribution of basic sites
23天前
已完结
Extraction mechanism analysis and energy saving enhancement of extraction separation of methyl tert-butyl ether and methanol by ionic liquid based on molecular dynamics simulation
23天前
已完结
Molecular interaction mechanism and process analysis of separation of cyclohexane/ethyl acetate by extractive distillation
23天前
已完结
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
3个月前
已完结
Analysis of the effect of rice wine koji on the fermentation quality of rice wine based on high-depth sequencing
5个月前
已完结
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