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120 积分 2025-03-15 加入
Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment
11小时前
已完结
The Saccharomyces cerevisiae through increasing the expression of membrane transporter to produce more GSH inhibit the browning of pear wine
13小时前
已完结
Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine
25天前
已完结
Carposphere microbiota alters grape volatiles and shapes the wine grape typicality
25天前
已完结
Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging
2个月前
已完结
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