机译:酿酒酵母中种群动态,代谢物水平和恶性发酵的组合分析/ Lachancea热唑氏菌混合发酵
South African Grape and Wine Research Institute Department of Viticulture and Oenology Stellenbosch University Private Bag X1 7602 Matieland Stellenbosch South Africa;
South African Grape and Wine Research Institute Department of Viticulture and Oenology Stellenbosch University Private Bag X1 7602 Matieland Stellenbosch South Africa;
South African Grape and Wine Research Institute Department of Viticulture and Oenology Stellenbosch University Private Bag X1 7602 Matieland Stellenbosch South Africa;
South African Grape and Wine Research Institute Department of Viticulture and Oenology Stellenbosch University Private Bag X1 7602 Matieland Stellenbosch South Africa;
South African Grape and Wine Research Institute Department of Viticulture and Oenology Stellenbosch University Private Bag X1 7602 Matieland Stellenbosch South Africa;
South African Grape and Wine Research Institute Department of Viticulture and Oenology Stellenbosch University Private Bag X1 7602 Matieland Stellenbosch South Africa;
South African Grape and Wine Research Institute Department of Viticulture and Oenology Stellenbosch University Private Bag X1 7602 Matieland Stellenbosch South Africa;
Lachancea thermotolerans; Saccharomyces cerevisiae; Oenococcus oeni; Sequential inoculation; Wine; Malolactic fermentation; Amino acids; Aroma;
机译:基于RNA-SEQ在厌氧条件下混合培养发酵中的酿酒酵母和拉舒加热溶剂的转录分析
机译:蛋白质组学在用Lachancea Thermoterans中的混合培养酒精发酵期间酿酒酵母酿酒酵母的洞察
机译:酿酒酵母和耐高温乳杆菌共接种对高糖葡萄汁发酵过程中挥发性成分的影响
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:在酒精发酵过程中,酿酒酵母对苹果乳酸发酵的抑制作用。
机译:基于RNA-seq的厌氧条件下混合发酵中的酿酒酵母和耐高温乳杆菌的转录分析
机译:单殖民和混合发酵中Lachancea Hotoroterans人群的动态:对葡萄酒特征的影响