Lv519
980 积分 2024-09-04 加入
Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes
1个月前
已完结
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation
1个月前
已完结
Is the Flavor of Rye Whiskey Unique? An Initial Investigation of the Aroma Components of Unaged Rye Whiskeys
1个月前
已完结
The Impacts of a β-glucanase Step Pre-Cooking on Alcohol Yields during Irish Rye Whiskey Production
1个月前
已完结
Isolation and Identification of Lactic Acid Bacteria
2个月前
已完结
Honeybee-associated lactic acid bacteria and their probiotic potential for human use
5个月前
已完结
Engineering oleaginous red yeasts as versatile chassis for the production of oleochemicals and valuable compounds: Current advances and perspectives
7个月前
已完结
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