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212 积分 2024-08-23 加入
Comparative Phenotypic and Transcriptomic Analysis of Tolerant Yeast from Fermented Foods Reveals Rational Design Strategies for Medium-Chain Fatty Acid Tolerance
2个月前
已完结
The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines
4个月前
已完结
New insights into the toxicity mechanism of octanoic and decanoic acids on Saccharomyces cerevisiae
6个月前
已完结
Evolution of C6, C8 and C10 acids and their ethyl esters in cells and musts during fermentation with threeSaccharomyces cerevisiae races
6个月前
已完结
Phenolic compounds and antioxidant capacity in blueberry species produced in Brazil
6个月前
已完结
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
6个月前
已完结
Evolution for exogenous octanoic acid tolerance improves carboxylic acid production and membrane integrity
6个月前
已完结
Engineering of global regulators and cell surface properties toward enhancing stress tolerance in Saccharomyces cerevisiae
6个月前
已关闭
THE GENETICS OF FATTY ACID METABOLISM IN SACCHAROMYCES CEREVISIAE
6个月前
已完结
Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
7个月前
已完结
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