Lv4
438 积分 2025-11-08 加入
SPIRAL: A probabilistic deep learning framework for Chinese liquor (Baijiu) classification via near-infrared hyperspectral imaging
3小时前
求助中
Revealing the adulteration of sesame oil products by portable Raman spectrometer and 1D CNN vector regression: A comparative study with chemometrics and colorimetry
3小时前
已完结
One-Pot Rpa-Crispr/Cas12a Integrated Dual-Mode Electrochemical Lateral Flow Strip for Ultrasensitive and Precise Detection of Salmonella
2个月前
已完结
Functional Analysis of the FZF1 Genes of Saccharomyces uvarum
5个月前
已完结
Biotechnological potential of yeasts in functional food industry
5个月前
已完结
Diverse yeasts for diverse fermented beverages and foods
5个月前
已完结
The Probiotic Properties of Saccharomycetes (Review)
5个月前
已完结
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu
5个月前
已完结
Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage
5个月前
已完结
Yeast Fermentation and the Make of Biotechnological Products
5个月前
已完结
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