Lv7
5000 积分 2023-01-11 加入
Yeast-driven modulation of color and aroma traits of 'Yeniang 2' (Vitis adenoclada) wine: expanding the winemaking potential of a wild grape resource
1天前
已完结
Complete Genome Sequence of Clostridium kluyveri JZZ Applied in Chinese Strong-Flavor Liquor Production Published: 20 July 2018
12天前
已完结
Clostridium swellfunianum sp. nov., a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou-flavor liquor production
12天前
已完结
Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics
18天前
已完结
Cross-kingdom metabolic cooperation drives vanillic acid biosynthesis: A spatiotemporal dissection of microbial functional networks in solid-state fermentation
25天前
已完结
应用型本科“生物反应工程”课程翻转课堂设计与实践
26天前
已完结
以学生为中心的生物反应工程课程改革的探索
26天前
已完结
基于工程认证背景下《生物反应工程》课程的教学探究与实践
26天前
已完结
生物反应工程课程混合式教学模式与实践
26天前
已完结
新质生产力视域下中国高等教育资源空间布局的演化规律与效能提升路径
26天前
已完结
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