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50 积分 2026-01-28 加入
Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy.: A feasibility study
1天前
已完结
Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS
8天前
已完结
Toward an Intelligent Oenological System (IOS): From Automated Sensing to Active Control in Winemaking
4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
5个月前
已完结
Effects of solid-state fermentation with Bacillus subtilis Y4 on the quality of Yibin Yacai
5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
5个月前
已完结
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