Lv31
240 积分 2023-12-19 加入
Characterization of the redox potential during the fermentation of model wine solutions by Saccharomyces cerevisiae
6小时前
待确认
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
5个月前
已关闭
Biosynthesis of resveratrol by an endophytic Priestia megaterium PH3 via the phenylpropane pathway
1年前
已完结
Visually induced symptoms questionnaire (VISQ): A subjective evaluation method for biomedical effects induced by stereoscopic 3D video
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