Lv31
260 积分 2023-08-30 加入
Removal of acetic acid in mulberry wine by co-inoculating Saccharomyces cerevisiae with indigenous non-Saccharomyces yeast
2个月前
已完结
Bioaugmentation of Bacillus amyloliquefaciens–Bacillus kochii co-cultivation to improve sensory quality of flue-cured tobacco
4个月前
已完结
Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate
5个月前
已完结
Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate
5个月前
已完结
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
5个月前
已完结
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
1年前
已完结
基于GC/MS内标法的水污染监测质量控制技术研究
1年前
已完结
重组人Neuritin蛋白生物学活性的定量分析方法
1年前
已完结
Mechanism of high-mannose N-glycan breakdown and metabolism by Bifidobacterium longum
1年前
已完结
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