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46 积分 2025-03-26 加入
Exploration and application of Saccharomyces cerevisiae NJ002 to improve the fermentative capacity of medium-high temperature Daqu
4天前
已完结
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
6天前
已完结
Genome-based characterization of a halotolerant strain, Planococcus antioxidans PAB314, with potential for PAH degradation
10天前
已完结
Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds
25天前
已完结
Lipase-Catalyzed Synthesis of Butyl Butyrate by Alcoholysis in an Integrated Liquid-Vapor System
25天前
已完结
Genetic diversity and population structure of the amylolytic yeast Saccharomycopsis fibuligera associated with Baijiu fermentation in China
1个月前
已完结
Molecular characterization of the Saccharomycopsis fibuligera ATF genes, encoding alcohol acetyltransferase for volatile acetate ester formation
1个月前
已完结
Saccharomycopsis fibuligera in liquor production: A review
1个月前
已完结
Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1
1个月前
已完结
Fungal Volatile Organic Compounds: More Than Just a Funky Smell?
3个月前
已完结
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