Lv5
1300 积分 2024-11-24 加入
Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone
27天前
已完结
Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation
1个月前
已完结
Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer
1个月前
已完结
Dispersive Pipette Extraction and HPLC-DAD for the Determination of Polyphenols in Grape Juice
1个月前
已完结
HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity
1个月前
已完结
Wine phenolic profile altered by yeast: Mechanisms and influences
1个月前
已完结
Bioactive Properties of Fermented Beverages: Wine and Beer
1个月前
已完结
Non-conventional yeasts in beer production - A review
1个月前
已完结
Identification of the Glutaminase Genes ofAspergillus sojaeInvolved in Glutamate Production during Soy Sauce Fermentation
1个月前
已完结
皖公网安备34019202002308
