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40 积分 2025-02-15 加入
L-tryptophan anaerobic fermentation for indole acetic acid production: Bacterial enrichment and effects of zero valent iron
10个月前
已完结
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
11个月前
已完结
Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period
11个月前
已完结
Anthocyanin‐rich fruit vinegar from Grewia and Cantaloupe fruit blends
11个月前
已完结
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
11个月前
已完结
Metabolic Engineering of Saccharomyces cerevisiae for Ethyl Acetate Biosynthesis
11个月前
已完结
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
11个月前
已完结
Perspectives for the microbial production of ethyl acetate
11个月前
已完结
Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process
11个月前
已完结
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
11个月前
已完结
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