机译:发酵温度和培养基对葡萄酒发酵过程中甘油和乙醇的影响
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China,Beijing Key Laboratory of Viticulture and Enology, Beijing 100083, China;
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Beijing Key Laboratory of Viticulture and Enology, Beijing 100083, China;
saccharomyces cerevisiae; glycerol; culture medium; fermentation temperature; GPD1; HSP104;
机译:酿酒酵母酵母菌株在低温葡萄酒发酵中甘油和乙醇生产动力学
机译:两种商业苹果乳酸菌文化对不同酵母和发酵温度酿制的总理葡萄酒化学和感官特性的影响
机译:通过在简单培养基中混合培养的粗甘油发酵来高效生产1,3-丙二醇
机译:不同厌氧发酵温度对猪粪沼气发酵的影响
机译:酿酒酵母对木糖提取物加葡萄糖的乙醇发酵的动力学研究及发酵培养基中木糖的回收。
机译:量化乙醇和温度对自发性葡萄酒发酵中主要酿酒酵母菌株适应性优势的影响
机译:发酵温度和培养基对葡许甘油和乙醇的影响