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Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
6小时前
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Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains
16小时前
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Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains
4天前
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Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains
2个月前
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Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine
1年前
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Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice
1年前
已完结
Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, α-Tocopherol, β-Carotene, and Phenolic Compounds
1年前
已完结
Rational design of affinity ligands for bioseparation
1年前
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Direct and robust citramalate production from brown macroalgae using fast-growing Vibrio sp. dhg
1年前
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Designer protein compartments for microbial metabolic engineering
1年前
已完结
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