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50 积分 2024-11-26 加入
Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiae
23天前
已完结
The ester production capacity of Pichia kudriavzevii based on functional annotation of genes
29天前
已完结
Efficient hydrolysis of glycosides by Pichia kudriavzevii with high-activity β-glucosidase: a critical role in enhancing terpene aroma in beer
1个月前
已完结
Dual protective function of L-arginine on color and flavor quality of kiwifruit juice during thermal processing
3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
8个月前
已完结
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