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机译:酿酒酵母ZJU调控黄酒加工中氨基甲酸乙酯的形成
Department of Food Science and Nutrition, Zhejiang University, Yuhangtang Rd.866, Hangzhou 310058, China ,Food Microbiology Research Key Laboratory of Zhejiang Province, Hangzhou 310058, China;
Department of Food Science and Nutrition, Zhejiang University, Yuhangtang Rd.866, Hangzhou 310058, China ,Food Microbiology Research Key Laboratory of Zhejiang Province, Hangzhou 310058, China;
Department of Food Science and Nutrition, Zhejiang University, Yuhangtang Rd.866, Hangzhou 310058, China ,Food Microbiology Research Key Laboratory of Zhejiang Province, Hangzhou 310058, China;
Department of Food Science and Nutrition, Zhejiang University, Yuhangtang Rd.866, Hangzhou 310058, China ,Food Microbiology Research Key Laboratory of Zhejiang Province, Hangzhou 310058, China;
Chinese yellow rice wine; Ethyl carbamate; Saccharomyces cerevisiae ZJU;
机译:鸟氨酸转氨酶和尿素代谢调控黄酒中氨基甲酸乙酯的形成
机译:酿酒酵母中瓜氨酸代谢对中国黄酒发酵过程中氨基甲酸乙酯形成的影响
机译:酿酒酵母与乳酸杆菌混合培养黄酒发酵过程中氨基甲酸乙酯的调控和酿酒酵母的基因组表达
机译:酵母酿酒酵母酿酒酵母和汉苯累斯乌瓦里姆的诱发特征
机译:酿酒酵母核帽结合复合物通过与RNA聚合酶II的相互作用调节RNA的合成和加工。
机译:通过删除转录调节剂DAL80P在酿酒酵母中中式黄米葡萄酒加工用降低的乙基氨基甲酸酯形成
机译:OLE1可变地调节酿酒酵母的酿酒酵母酿酒酵母,以抵消乙醇的破坏性作用