Lv21
130 积分 2024-11-26 加入
The deletion of Schizosaccharomyces pombe decreased the production of flavor-related metabolites during traditional Baijiu fermentation
1分钟前
待确认
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu
11分钟前
已完结
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
1天前
已完结
Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiae
4个月前
已完结
The ester production capacity of Pichia kudriavzevii based on functional annotation of genes
4个月前
已完结
Efficient hydrolysis of glycosides by Pichia kudriavzevii with high-activity β-glucosidase: a critical role in enhancing terpene aroma in beer
5个月前
已完结
Dual protective function of L-arginine on color and flavor quality of kiwifruit juice during thermal processing
7个月前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
1年前
已完结
皖公网安备34019202002308
