Lv4
542 积分 2025-03-15 加入
Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae
2天前
已完结
Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort
2天前
已完结
Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques
2天前
已完结
Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice
3天前
已完结
Non-Saccharomyces yeasts from fermented grains of Baijiu for low alcholic beer brewing and their impacts on beer flavor
7天前
已完结
Non-Saccharomyces yeasts from fermented grains of Baijiu for low alcholic beer brewing and their impacts on beer flavor
18天前
已完结
Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS
23天前
已完结
“Bioactive peptides in craft beers: influence of beer style on bioactive peptide profile and predicted functional properties”
23天前
已完结
Machine learning-driven investigation of key flavor factors in pale lager beer fermentation samples and their evolution mechanisms during fermentation
23天前
已完结
Cryoprotective effect of fermented glutinous rice wine filtrate on the pre-fermented frozen dough quality subjected to freeze-thaw cycles: Antifreeze activity, water status, and gluten physicochemical property
24天前
已完结
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