Lv21
190 积分 2024-06-05 加入
Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: Potential use of Hanseniaspora uvarum as a starter culture
3个月前
已完结
Interaction Mechanisms of Saccharomyces Cerevisiae and Hanseniaspora Uvarum During Separated Co-Fermentation
3个月前
已关闭
Species-dependent effects of Hanseniaspora wine yeasts on amino acids and flavor metabolites during mixed fermentation with Saccharomyces cerevisiae
3个月前
已完结
Unraveling Time-Resolved Transcriptional and Metabolic Shifts in the Mixed Fermentation of Saccharomyces cerevisiae and Hanseniaspora uvarum
3个月前
已完结
Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae
3个月前
已完结
Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid
7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
7个月前
已完结
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
8个月前
已完结
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
8个月前
已完结
Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
8个月前
已完结
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