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28 积分 2023-09-11 加入
Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
13小时前
已完结
原核微生物甲基萘醌合成代谢通路的分子进化研究
1个月前
已完结
Oceanobacillus alkalisoli sp. nov., an alkaliphilic bacterium isolated from saline-alkaline soil
9个月前
已完结
Controlled Continuous Evolution of Enzymatic Activity Screened at Ultrahigh Throughput Using Drop‐Based Microfluidics
10个月前
已完结
Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making
1年前
已完结
Minorities drive growth resumption in cross-feeding microbial communities
1年前
已完结
Microbiome engineering: Current applications and its future
1年前
已完结
Novisyntrophococcus fermenticellae gen. nov., sp. nov., isolated from an anaerobic fermentation cellar of Chinese strong-flavour baijiu
1年前
已完结
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