Lv42
550 积分 2025-07-18 加入
Revised Interpretation of the Origin of the pSC101 Plasmid
4小时前
已完结
A Novel Approach for Enhancing the Terpenoid Content in Wine Using Starmerella bacillaris
2个月前
已完结
Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of cabernet sauvignon red wine and its mechanism
3个月前
已完结
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
6个月前
已完结
A new family of bacterial regulatory proteins
6个月前
已完结
GadR4 mediates the acid resistance and pathogenicity of Listeria monocytogenes 10403S by negatively regulating the gadT2/gadD2 cluster
7个月前
已完结
Enhancing acid resistance of Escherichia coli based on directed morphology evolutionary of key transcription factor bolA
7个月前
已完结
Current status of cyclopropane fatty acids on bacterial cell membranes characteristics and physiological functions
7个月前
已完结
Acid tolerance response of biofilm cells ofStreptococcus mutans
7个月前
已完结
Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine
7个月前
已完结
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