Lv31
330 积分 2025-07-18 加入
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
3个月前
已完结
A new family of bacterial regulatory proteins
3个月前
已完结
GadR4 mediates the acid resistance and pathogenicity of Listeria monocytogenes 10403S by negatively regulating the gadT2/gadD2 cluster
3个月前
已完结
Enhancing acid resistance of Escherichia coli based on directed morphology evolutionary of key transcription factor bolA
3个月前
已完结
Current status of cyclopropane fatty acids on bacterial cell membranes characteristics and physiological functions
3个月前
已完结
Acid tolerance response of biofilm cells ofStreptococcus mutans
3个月前
已完结
Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine
4个月前
已完结
Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast
4个月前
已完结
Response mechanisms to acid stress of acid-resistant bacteria and biotechnological applications in the food industry
4个月前
已完结
An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines
4个月前
已完结
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