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68 积分 2025-07-09 加入
Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel
1个月前
已完结
Integrating metabolomics, proteomics, transcriptomics, and genomics to enhance the flavor-modulating capacity of lactic acid bacteria in fermented beverages
6个月前
已关闭
A Fast and Simple Qualitative Method for Screening Oleaginous Yeasts on Agar
8个月前
已完结
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
9个月前
已完结
Combined Biosynthetic Pathway Engineering and Storage Pool Expansion for High-Level Production of Ergosterol in Industrial Saccharomyces cerevisiae
9个月前
已完结
Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds
11个月前
已完结
High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology
11个月前
已完结
Community structures and genomic features of undesirable white colony-forming yeasts on fermented vegetables
1年前
已完结
Effect of different aroma types of baijiu on the quality of Sichuan paocai
1年前
已完结
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