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342 积分 2025-01-14 加入
Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae
1个月前
已完结
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
1个月前
已完结
Metagenomic analysis of the relationship between the microorganisms and the volatiles' development in the wines during spontaneous fermentation from the eastern foothills of the Ningxia Helan mountains in China
1个月前
已完结
Hypoglycemic effects of Auricularia auricula polysaccharides on high fat diet and streptozotocin-induced diabetic mice using metabolomics analysis
1个月前
已完结
Metagenomic and metabolomic profiling analyses to unravel the formation mechanism of n-propanol during the first and second round of Jiangxiangxing Baijiu fermentation
1个月前
已完结
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
1个月前
已完结
Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell–cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae
1个月前
已完结
The lldD lactate dehydrogenase is a determinant of lactic acid tolerance in Pichia kudriavzevii by pyruvate metabolism pathway
1个月前
已完结
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
1个月前
已完结
Non-Saccharomyces yeasts enhance yield and flavor in industrial xiaoqu light-flavor baijiu production
1个月前
已完结
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