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机译:葡萄酒发酵过程中的真菌多样性和动力学,不同亚硫酸盐水平和酵母接种
Food Science Department University of Arkansas 2650 N. Young Ave. Fayetteville AR 72704;
Food Science Department University of Arkansas 2650 N. Young Ave. Fayetteville AR 72704;
Food Science Department University of Arkansas 2650 N. Young Ave. Fayetteville AR 72704 Department of Nutrition and Exercise Physiology Elson S. Floyd College of Medicine Washington State University 412 E.Spokane Falls Blvd. Spokane WA 99202;
Food Science Department University of Arkansas 2650 N. Young Ave. Fayetteville AR 72704;
Food Science Department University of Arkansas 2650 N. Young Ave. Fayetteville AR 72704;
fungi; high-throughput sequencing; Saccharomyces cerevisiae; spontaneous fermentation; sulfur dioxide; Torulaspora delbrueckii;
机译:葡萄枯萎期间葡萄的酵母种群多样性及其在冰酒生产中自然发酵和接种发酵的动力学
机译:采用不同农艺方法的葡萄园葡萄中土著酵母菌群落的多样性和动态及其对葡萄酒发酵的影响
机译:葡萄必须采自采用不同农艺方法的葡萄园中的土著酵母群落的多样性和动态及其对葡萄酒发酵的影响
机译:从自发发酵梨葡萄酒中分离酿酒酵母YDJ05和结合发酵过程中酵母生长动力学研究
机译:阿肯色州酿酒葡萄中的酵母:抗亚硫酸盐和杀手毒素的产生与pH和温度的关系。
机译:接种葡萄必须具有单株酿酒酵母酵母酵母酵母的葡萄酵母酵母的葡萄酵母的多样性降低了葡萄酒的化学曲线
机译:早期葡萄酒阶段的人口动态和酵母多样性,三种互补方法揭示了三种互补方法
机译:一种能够进行乳酸发酵的葡萄酒酵母菌株的构建