Lv11
14 积分 2025-01-15 加入
Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer
1小时前
已完结
Effect of Initial PH on Growth Characteristics and Fermentation Properties of Saccharomyces cerevisiae
2小时前
已完结
Honeycomb-like mesoporous Fe–N–C single-atom nanozyme with excellent POD-like activity: Preparation, properties, and application as a sensor array for discrimination of phenolic acids
1个月前
已完结
Synthesis, mechanisms, and applications of g-C3N5-based type-II advanced heterojunctions in photocatalysis
1个月前
已完结
Acetobacter sacchari sp. nov., for a plant growth-promoting acetic acid bacterium isolated in Vietnam
2个月前
已完结
Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics
3个月前
已完结
Wheat supplement with buckwheat affect gut microbiome composition and circulate short-chain fatty acids
3个月前
已关闭
A novel mediatorless biosensor based on flavocytochrome b 2 immobilized onto gold nanoclusters for non-invasive L -lactate analysis of human liquids
3个月前
已完结
Phosphoenolpyruvate carboxylase regulation in C4‐PEPC‐expressing transgenic rice during early responses to drought stress
3个月前
已完结
Escherichia coli Increases its ATP Concentration in Weakly Acidic Environments Principally through the Glycolytic Pathway
3个月前
已完结
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