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Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters
1天前
待确认
Changes in ginseng wine flavor characteristics during fermentation with Saccharomyces cerevisiae
1个月前
已完结
Performance of unpublished commercial yeasts in alcoholic fermentation, phenolic compounds, volatiles, and free amino acids profiles of cv. ‘Rosa’ mango wine
1个月前
已完结
Brettanomyces anomalus, a double drawback for cider aroma
3个月前
已完结
Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides
3个月前
已完结
Yeast polysaccharides: The environmentally friendly polysaccharides with broad application potentials
3个月前
已完结
Inoculation strategy-driven changes in volatiles and organoleptic properties of cider: Insights from GC-MS, GC-IMS, and multivariate statistical models
3个月前
已完结
Impact of mannoprotein N-glycosyl phosphorylation and branching on the sorption of wine polyphenols by yeasts and yeast cell walls
6个月前
已完结
Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability
6个月前
已完结
Quality formation mechanism of pomegranate (Punica granatum L.) fruit wines based on different cultivars: A comprehensive comparative quality analysis of color, volatiles and phenolics
7个月前
已完结
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