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64 积分 2025-11-12 加入
Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement
1个月前
已完结
Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement
1个月前
已完结
Non-Saccharomyces yeasts: co-inoculation strategies, nutritional competition and applications in fermented beverages
2个月前
已关闭
Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation
2个月前
已完结
Screening of non-Saccharomyces strains with high β-glucosidase productivity and their effects on wine aroma during co-fermentation with Saccharomyces cerevisiae
2个月前
已完结
Screening of β‐Glucosidase and β‐Xylosidase Activities in Four Non‐ Saccharomyces Yeast Isolates
2个月前
已完结
Microbial transformation: the role of fermentation in advancing nutritional quality and human health
2个月前
已完结
Neuroprotective effects of fermented blueberry and black rice against particulate matter 2.5 μm-induced inflammation in vitro and in vivo
8个月前
已完结
桔梗皂苷D防治肺部疾病的药理作用研究进展
8个月前
已关闭
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