Lv11
86 积分 2024-10-10 加入
Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions
2天前
已完结
Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation
2天前
已完结
Species-dependent effects of Hanseniaspora wine yeasts on amino acids and flavor metabolites during mixed fermentation with Saccharomyces cerevisiae
3天前
求助中
Influence of arginine on the growth, arginine metabolism and amino acid consumption profiles ofStreptococcus thermophilusT1C2 in controlled pH batch fermentations
6天前
已完结
Comparing the effects of isoleucine and leucine supplementation at different dosage on the growth and metabolism of Torulaspora delbrueckii Biodiva during soy whey fermentation
6天前
已关闭
An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community
7天前
已完结
Flavour formation by amino acid catabolism
9天前
已完结
The occurrence and stability of Maillard reaction products in various traditional Chinese sauces
13天前
已完结
Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS
15天前
已完结
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
17天前
已完结
Synthesis, Properties and Applications of Polymeric Nanomaterials
2个月前
已采纳
A Highly Sensitive Detection Method, Phos-tag<sup>TM</sup> Affinity SDS-PAGE, Used to Analyze a Possible Substrate of CDPK-Related Protein Kinase5 in <i>Arabidopsis</i>
2个月前
已采纳
Photoreduction of Carbon Dioxide Enhanced by Cu Atoms Doped within the Pd Cluster Supported on TiO2: Mechanism, Selectivity, and Catalytic Descriptor
2个月前
已采纳
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