Lv1
42 积分 2024-04-25 加入
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
3天前
已完结
Transcriptomic-metabolomic analysis reveals the effect of copper toxicity on fermentation properties in Saccharomyces cerevisiae
1个月前
已完结
Introduction of a β-leucine residue instead of leucine9 and glycine10 residues in Temporin L for improved cell selectivity, stability and activity against planktonic and biofilm of methicillin resistant S. aureus
1个月前
已完结
Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability
1个月前
已完结
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
1个月前
已完结
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes
2个月前
已完结
Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation
2个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
5个月前
已完结
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
5个月前
已完结
Species- and site-specific genome editing in complex bacterial communities
7个月前
已完结
皖公网安备34019202002308
