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机译:原花青素对酵母代谢,H〜+ -ATPase活性和葡萄酒发酵的影响
College of Food Science and Nutritional Engineering,Center for Research and Development of Viticulture and Etiology,Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Haidian District,Beijing, 100083, China;
College of Food Science and Nutritional Engineering;
College of Food Science and Nutritional Engineering;
College of Food Science and Nutritional Engineering,Center for Research and Development of Viticulture and Etiology,Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Haidian District,Beijing, 100083, China;
adaptive response; yeast metabolism; plasma membrane H~+-ATPase; proanthocyanidins; wine fermentation;
机译:原花青素对铜胁迫下葡萄酒酵母生长和酒精发酵的影响
机译:酵母在模拟葡萄酒发酵过程中寡聚原花青素浓度和结构的变化
机译:酿酒酵母在受控的多启动器发酵中选择的非酵母酒酵母对樱桃酒的酒精发酵行为和酒香气的影响
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:酒中乙酸细菌对二氧化硫的敏感性及其对酿酒过程中酵母发酵的影响
机译:葡萄酒酵母菌株的进化工程揭示了低温发酵过程中肌醇和甘露糖蛋白代谢的关键作用
机译:非酿酒酵母对葡萄的本土酵母种类的杀灭活性的发生率必须:在葡萄酒发酵中的潜在应用
机译:一种能够进行乳酸发酵的葡萄酒酵母菌株的构建