机译:糯高粱和非糯高粱对白酒酿酒酵母发酵的影响
State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China;
State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China;
State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China;
Alcoholic beverages; fermentation; flavours; sorghum; yeast;
机译:酵母菌菌和酿酒酵母酿酒酵母在四川风情中的小发酵术中的影响
机译:酿酒酵母菌株初始总可溶性糖浓度对甜高粱茎汁乙醇分批发酵的动力学模型及影响
机译:两株酿酒酵母在高重力云杉水解液和废亚硫酸盐溶液中生长期间的发酵性能和生理
机译:乙醇生产的分批发酵动力学与固定化酿酒酵母生长在甜高粱茎汁中的酿酒酵母
机译:繁殖,发酵培养基和接种量的累积对酿酒酵母424a(LNH-ST)发酵葡萄糖和木糖共发酵的经济性能的影响。
机译:两株酿酒酵母在高重力云杉水解产物和废亚硫酸盐溶液中的发酵性能和生理特性
机译:两株酿酒酵母在高重力云杉水解产物和废亚硫酸盐溶液中的发酵性能和生理特性
机译:副产物抑制酿酒酵母对乙醇发酵的影响