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Multiomic data integration and analysis via model-driven approaches
14天前
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Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking
1个月前
已完结
Research progress of anti-environmental factor stress mechanism and anti-stress tolerance way of Saccharomyces cerevisiae during the brewing process
1个月前
已完结
Characteristics of four yeasts and the effects of yeast diversity on the fermentation of baijiu
3个月前
已完结
Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making
3个月前
已完结
Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
5个月前
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Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
5个月前
已完结
AI-Driven Exploration of Microbial Resources in Fermented Foods
5个月前
已完结
Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
5个月前
已完结
From fungi to lactic acid bacteria: Dominant microorganisms govern stage-specific esters biosynthesis in pit microecology of strong-flavor baijiu
5个月前
已完结
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