Lv5
946 积分 2024-09-08 加入
Improving Cellular Protein Content of Saccharomyces cerevisiae Based on Adaptive Evolution and Flow Cytometry-Aided High Throughput Screening
22天前
已完结
Monosporozyma xishuangbannaensis, a novel ascomycetous yeast isolated from leaf litter in Yunnan, China
23天前
已完结
Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
27天前
已完结
Comprehensive guidance is needed to catalyse robust society-wide commitments for global biodiversity targets
1个月前
已完结
Comprehensive guidance is needed to catalyse robust society-wide commitments for global biodiversity targets
1个月前
已关闭
Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain
3个月前
已完结
Studies on Protein Production by Yeasts
3个月前
已完结
Directed Evolution: Methodologies and Applications
4个月前
已完结
Reviewing food quality detection technology based on color
5个月前
已完结
Improved fungal collection supports the identification and function evaluation of culturable but not sequenced (CBNS) fungi in high-temperature Daqu
6个月前
已完结
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