Lv41
600 积分 2024-11-22 加入
Enhancing flavour with non‐Saccharomyces during vinegar alcoholisation: a mechanism study
2小时前
已完结
Microbial Engineering for Baijiu Quality Enhancement: Insights and Perspectives
5天前
已完结
CLNet: a fusion network capturing spectral features and wavelength relationships for predicting sorghum protein and moisture content
18天前
已完结
A recurrent Elman network in conjunction with an electronic nose for fast prediction of optimum fermentation time of black tea
1个月前
已完结
Optimizing the winemaking process: NIR spectroscopy and e‐nose analysis for the online monitoring of fermentation
1个月前
已完结
[Optimization of fermentation processes in intelligent biomanufacturing: on online monitoring, artificial intelligence, and digital twin technologies]
3个月前
已完结
A rapid method for detecting l-Theanine during kombucha fermentation using SERS combined with machine/deep learning
3个月前
已完结
Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content
5个月前
已完结
Biomaterials in cellular agriculture and plant-based foods for the future
5个月前
已完结
Exploring the potential of Pediococcus pentosaceus PPF28-8 in a rapid fermentation model for soy sauce flavor enhancement using machine learning
6个月前
已关闭
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