Lv1
30 积分 2024-09-25 加入
Removal of acetic acid in mulberry wine by co-inoculating Saccharomyces cerevisiae with indigenous non-Saccharomyces yeast
2天前
已完结
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
2天前
已完结
Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae
4个月前
已完结
Influence of Enzymatic Clarification with a Pectin Methylesterase on Cider Fermentation
4个月前
已完结
Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders
4个月前
已完结
Dietary macronutrient composition impacts gene regulation in adipose tissue
6个月前
已完结
康普茶的最新趋势：传统发酵和替代发酵在新型饮料开发中的应用
7个月前
已完结
Anti-fatigue activity of the polysaccharides isolated from Ribes stenocarpum Maxim
7个月前
已完结
皖公网安备34019202002308
