Lv1
40 积分 2022-11-25 加入
Microorganisms: The Key Regulators of Wine Quality
18小时前
待确认
Synthetic biology for the engineering of complex wine yeast communities
7个月前
已完结
Wine polyphenol oxidation mechanism and the effects on wine quality: A review
8个月前
已完结
Volatile organic compound produced by bacteria: characterization and application
9个月前
已完结
An overview of Bacillus proteases: from production to application
1年前
已完结
Bernsteinglanz und Perlen des Schwarzen Drachen: Die Geschichte der chinesischen Weinkultur
1年前
已完结
Nitrogen compounds in wine during its biological aging by two flor film yeasts: An approach to accelerated biological aging of dry sherry-type wines
1年前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
1年前
已完结
Common principles and best practices for engineering microbiomes
1年前
已完结
Establishing Causality: Opportunities of Synthetic Communities for Plant Microbiome Research
1年前
已完结
皖公网安备34019202002308
