Lv4
430 积分 2024-12-27 加入
Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2
3个月前
已完结
Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation
10个月前
已完结
Bacteria‐induced amino acid metabolism involved in appearance characteristics of high‐temperature Daqu
10个月前
已完结
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