Lv4
428 积分 2021-08-24 加入
Differences in Baijiu brewed by the same process under different ecological conditions: An example of Sichuan xiaoqu Qingxiang type Baijiu
3个月前
已完结
Based on solid-state fermentation: Regulation of ester formation through priority effects of non-Saccharomyces cerevisiae in strong aroma type of Baijiu
3个月前
已完结
Fermentation dynamics and microbiological analysis of sesame-flavor Baijiu produced using rice as a substitute for sorghum
3个月前
已关闭
Analyzing the metabolic mechanisms and regulation of flavor compounds in Baijiu from a microbial sociology perspective
3个月前
已完结
Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods
6个月前
已完结
Fed-batch approach to production of 2,3-butanediol by Klebsiella pneumoniae grown on high substrate concentrations
6个月前
已关闭
2,3-Butanediol production using soy-based nitrogen source and fermentation process evaluation by a novel isolate of Bacillus licheniformis BL1
6个月前
已完结
Strain and model development for auto- and heterotrophic 2,3-butanediol production using Cupriavidus necator H16
6个月前
已完结
Deletion of meso-2,3-butanediol dehydrogenase gene bud C for enhanced D-2,3-butanediol production in Bacillus licheniformis
6个月前
已完结
Highly efficient production of 2,3-butanediol from xylose and glucose by newly isolated thermotolerant Cronobacter sakazakii
6个月前
已完结
皖公网安备34019202002308
