...
机译:Saccharomyces Cerevisiae和Schizosaccaromyces Pombe菌株对由芬兰苹果品种制成的化学成分和感官质量的影响
Univ Turku Dept Biochem Food Chem & Food Dev FI-20014 Turku Finland;
Univ Turku Dept Biochem Food Chem & Food Dev FI-20014 Turku Finland;
Univ Turku Dept Biochem Food Chem & Food Dev FI-20014 Turku Finland;
Nat Resources Inst Finland Luke Prod Syst Plant Genet Myllytie 1 FI-31600 Jokioinen Finland;
Univ Turku Dept Biochem Food Chem & Food Dev FI-20014 Turku Finland;
Univ Turku Dept Biochem Food Chem & Food Dev FI-20014 Turku Finland;
Univ Turku Dept Biochem Food Chem & Food Dev FI-20014 Turku Finland|Shanxi Agr Univ Shanxi Ctr Testing Funct Agroprod Taiyuan 030031 Peoples R China;
Univ Turku Dept Biochem Food Chem & Food Dev FI-20014 Turku Finland;
Apple cultivar; Cider; Schizosaccharomyces pombe; Yeast; Volatile compounds; Sensory quality;
机译:在纯发酵,顺序发酵和混合发酵中,用非酿酒酵母(Torulaspora delbrueckii和粟酒裂殖酵母)和啤酒酵母发酵的越桔葡萄酒的化学组成
机译:以粟酒裂殖酵母为唯一发酵酵母发酵的红酒的质量和成分,以及酿酒酵母混合发酵和顺序发酵的红酒
机译:以粟酒裂殖酵母为唯一发酵酵母发酵的红酒的质量和成分,以及酿酒酵母混合发酵和顺序发酵的红酒
机译:端粒酶全酶在酿酒酵母中的蛋白质相互作用和Schizosaccharomyces Pombe
机译:高pH敏感性裂变酵母粟酒裂殖酵母的分子遗传学表征。
机译:酵母菌株β-环糊精和贮藏时间对新型红苹果酒的植物化学成分浓度感官属性和抗氧化活性的影响
机译:壳聚糖对葡萄糖和酿酒酵母酿酒酵母的葡萄酒化学成分的影响