Lv11
60 积分 2025-03-10 加入
Ion-exchange purification, nano-HPLC–MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu)
3小时前
已完结
Sorghum: A Multipurpose Crop
14天前
已完结
Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines
24天前
已完结
Aroma compounds produced by liquid fermentation with Saccharomyces cerevisiae and Zygosaccharomyces rouxii from castor oil through cell permeabilization
25天前
已关闭
Identification and interaction of the key odorants in Jimo Huangjiu by means of molecular sensory science
25天前
已完结
Screening of aroma-producing yeasts and their effects on the flavor characteristics of millet Huangjiu(Chinese rice wine)
25天前
已完结
Effects of fortified starter culture containing Saccharomyces cerevisiae and Lactobacillus fermentum on microbial community structure and ethyl carbamate
2个月前
已完结
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