Lv11
46 积分 2025-03-03 加入
Batch fermentation kinetics study of biosynthesis lipopeptides by Bacillus altitudinis Q7 in 5 L fermenter
6小时前
待确认
Development of a method for the determination of alkylpyrazine in traditional vinegar and its formation kinetics
3天前
已完结
Flavor production driven by microbial community dynamics and their interactions during two-stage fermentation of Ziziphus jujuba vinegar
1个月前
已完结
DPSN-STHA: A Dynamic Perception Model of Similar Nodes with Spatial-Temporal Heterogeneity Attention for Traffic Flow Forecasting
1个月前
已完结
Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation
1个月前
已完结
Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria
1个月前
已完结
Screening appropriate lactic acid bacteria as adjunct starter to enhance characteristic flavor and sensory profiles of Huangjiu (Chinese rice wine)
2个月前
已完结
Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production
2个月前
已完结
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar
2个月前
已完结
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar
2个月前
已完结
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