Lv52
1330 积分 2024-11-22 加入
Synergy of traditional practices and modern technology: Advancing the understanding and applications of microbial resources and processes in fermented foods
7小时前
已完结
Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers
7小时前
已完结
Detection of the alcohol fermentation process in vinegar production with a digital micro-mirror based NIR spectra set-up and chemometrics
7小时前
已完结
Towards a machine learning operations (MLOps) soft sensor for real-time predictions in industrial-scale fed-batch fermentation
7小时前
已完结
Machine learning‐based model predictive controller design for cell culture processes
7小时前
已完结
Climatic factors and initial microbiota-driven prediction of the accumulated microbiota at the end of stacking fermentation for soy sauce aroma type baijiu
7小时前
已关闭
Exploring the controllability of the Baijiu fermentation process with microbiota orientation
8小时前
已完结
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
8小时前
已完结
A comprehensive review on the application of neural network model in microbial fermentation
8小时前
已完结
Analyzing and understanding the robustness of bioprocesses
8小时前
已完结
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