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30 积分 2026-01-15 加入
Mechanisms of production and control of acetate esters in yeasts
10天前
已完结
Lactiplantibacillus plantarum, the Integral Member of Vegetable Fermentations
26天前
已完结
SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation
1个月前
已完结
Production of tetramethylpyrazine by batch culture of Bacillus subtilis with optimal pH control strategy
1个月前
已完结
Metabolomics in systems microbiology
1个月前
已完结
Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study
1个月前
已完结
Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of Pichia kluyveri and Saccharomyces cerevisiae var. diastaticus
2个月前
已完结
Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique
2个月前
已完结
Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis
2个月前
已完结
Bioconversion of fish solid waste into PHB usingBacillus subtilisbased submerged fermentation process
2个月前
已完结
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