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50 积分 2026-01-28 加入
Based on vis-NIR combined with ANN for on-line detection of bacterial concentration during kombucha fermentation
1个月前
已完结
Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy.: A feasibility study
1个月前
已完结
Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS
2个月前
已完结
Toward an Intelligent Oenological System (IOS): From Automated Sensing to Active Control in Winemaking
6个月前
已完结
A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference
7个月前
已完结
Effects of solid-state fermentation with Bacillus subtilis Y4 on the quality of Yibin Yacai
7个月前
已完结
Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar
7个月前
已完结
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