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120 积分 2024-05-19 加入
Preliminary Study on Hypoglycemic Antioxidant Activity and Mechanism of Elderberry Juice Fermented by Lactic Acid Bacteria
5小时前
待确认
Enhancement of antioxidant activity, α-glucosidase and α-amylase inhibitory activities by spontaneous and bacterial monoculture fermentation of Indonesian black grape juices
5小时前
已完结
Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts
5小时前
求助中
Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must
5天前
已关闭
Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O2 consumption and impact on acetic acid bacteria
6天前
已完结
From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential
6天前
已关闭
Metabolomics and flavor diversity of Viognier wines co-fermented with Saccharomyces cerevisiae from different sources of Metschnikowia pulcherrima strains
7天前
已完结
Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking
12天前
已完结
Co-inoculation of a pectinolytic Aureobasidium pullulans strain and Saccharomyces cerevisiae for low-temperature red fermentation: A strategy to enhance the colour and sensory properties of Malbec wines
12天前
已关闭
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