Lv74
4540 积分 2024-09-21 加入
The use of autochthonous Saccharomyces cerevisiae strains as a strategy to enhance aroma variability and typicity of Savatiano wines; RNAseq-based transcriptome comparison of indigenous strains under winemaking conditions
7天前
已完结
A novel, effective, and feasible method for deacidifying kiwifruit wine by weakly basic ion exchange resins
1个月前
已完结
Changes in volatile composition and sensory attributes of wines during alcohol content reduction
3个月前
已完结
Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation
3个月前
已完结
Enhancement of C6–C10 fatty acid ethyl esters production in Saccharomyces cerevisiae CA by metabolic engineering
3个月前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
3个月前
已完结
Prospection of indigenous yeasts from Uruguayan Tannat vineyards for oenological applications
3个月前
已完结
皖公网安备34019202002308
