Lv2
164 积分 2024-10-31 加入
Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu
2个月前
已完结
Engineering chronological lifespan toward a robust yeast cell factory
2个月前
已完结
Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time‐intensity evaluation
3个月前
已完结
Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu
3个月前
已完结
Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu
5个月前
已完结
Growth characteristics and metabonomics analysis of Lactobacillus rhamnosus GG in Ganoderma lucidum aqueous extract medium
6个月前
已完结
Metabolomic characterization of halophilic bacterial isolates reveals strains synthesizing rare diaminoacids under salt stress
6个月前
已完结
Evaluation of bioactivities of the bacterial strain Bacillus velezensis B26
9个月前
已关闭
Metabolic engineering of microbial competitive advantage for industrial fermentation processes
11个月前
已完结
Effects of the improved application of Bacillus halotolerans on the microbial community and volatile components of high-temperature daqu
11个月前
已完结
皖公网安备34019202002308
