Lv11
10 积分 2024-06-18 加入
Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor
2小时前
已完结
Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction
2小时前
已完结
Volatile components of Zalema white wines
28天前
已完结
Transcript copy number of genes for DNA repair and translesion synthesis in yeast: contribution of transcription rate and mRNA stability to the steady-state level of each mRNA along with growth in glucose-fermentative medium
28天前
已完结
The activity of yeast Apn2 AP endonuclease at uracil-derived AP sites is dependent on the major carbon source
28天前
已完结
Improving of lipid productivity of the oleaginous microalgae Chlorella pyrenoidosa via atmospheric and room temperature plasma (ARTP)
1个月前
已完结
Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography–olfactometry and gas chromatography–mass spectrometry
1个月前
已完结
Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae
1个月前
已完结
Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection
1个月前
已完结
Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations
1个月前
已完结
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