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10 积分 2022-11-25 加入
Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks
1天前
已完结
Microbial diversity and their roles in the vinegar fermentation process
3个月前
已完结
Insight Into the Microbial Activity and Chemical Composition Changes During Wine Aging and the Establishment of a Minimally Interventionist System for Natural Wine
4个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
6个月前
已完结
Yeast‐Derived Esters in Wine: Biosynthesis, Regulation, and Metabolic Engineering
6个月前
已完结
Synthetic biology for the engineering of complex wine yeast communities
7个月前
已完结
Transcriptomics Analysis of Formic Acid Stress Response in Saccharomyces Cerevisiae
7个月前
已完结
Transcriptomic analysis of formic acid stress response in Saccharomyces cerevisiae
7个月前
已关闭
The Biological Role of Glycerol in Yeast Cells. Yeast as Glycerol Producers
8个月前
已完结
CHAPTER 2: Genetic Markers for Population Genetics
8个月前
已关闭
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