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2023-07-13 加入
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Schizosaccharomyces
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Production of flavor compounds by lactic acid bacteria in fermented foods
8个月前
已完结
Lactic acid bacteria as potential sources of enzymes: From genes to industrial applications
8个月前
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Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations
8个月前
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Comparative study of inoculation strategies of Torulaspora delbrueckii and Saccharomyces cerevisiae on the performance of alcoholic and malolactic fermentations in an optimized synthetic grape must
8个月前
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Analysis of flavour compounds and prediction of sensory properties in sea buckthorn ( Hippophaë rhamnoides L.) berries
8个月前
已完结
Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components
8个月前
已完结
Pectinases: Production and Applications for Fruit Juice Beverages
10个月前
已完结
Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application
10个月前
已完结
Properties and application of pectinase obtained from Galactomyces candidum using pectin extracted from mango peels as a carbon source
10个月前
已完结
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