Lv3
280 积分 2024-08-01 加入
Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation: Indications for Feruloyl Esterase Activity inSaccharomyces cerevisiae
1个月前
已完结
The decrease of guanine nucleotides initiates sporulation of Bacillus subtilis
1个月前
已完结
GLYOXYLATE METABOLISM IN GROWTH AND SPORULATION OF BACILLUS CEREUS
1个月前
已完结
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
1个月前
已完结
Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production
1个月前
已完结
Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu
1个月前
已完结
Production and biological function of volatile esters in Saccharomyces cerevisiae
2个月前
已完结
Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages
2个月前
已完结
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
2个月前
已完结
Purification and characterization of thermostable α-amylase produced from Bacillus licheniformis So-B3 and its potential in hydrolyzing raw starch
2个月前
已完结
皖公网安备34019202002308
