Lv11
50 积分 2025-10-07 加入
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and loreal aroma of Catarratto wines
1个月前
已完结
Optimization of reactor parameters for amplifying synergy in enzymatic co-hydrolysis and microbial co-fermentation of lignocellulosic agro-residues
1个月前
已关闭
Optimization of reactor parameters for amplifying synergy in enzymatic co-hydrolysis and microbial co-fermentation of lignocellulosic agro-residues
1个月前
已关闭
Vitamin C
8个月前
已完结
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