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28 积分 2025-12-10 加入
Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation
6个月前
已完结
Effects of lactobacilli on yeast-catalyzed ethanol fermentations
6个月前
已关闭
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
6个月前
已完结
Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash
6个月前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
7个月前
已完结
Construction and application of a synthetic microbial community in reduced salinity fermentation of raw-materials based broad bean paste
7个月前
已完结
A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation
7个月前
已完结
Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter
7个月前
已完结
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
8个月前
已完结
The “Coexistence” of Ehrlich pathway and de novo pathway improves 2-PE synthesis in Saccharomyces cerevisiae
9个月前
已完结
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