机译:评估大麦和麦芽的真菌感染对酵母过早絮凝的影响
Food Science and Technology Program, Dalhousie University, Halifax, NS, Canada;
Canadian Grain Commission, Winnipeg, MB, Canada;
Crop Development Centre, University of Saskatchewan, Saskatoon, SK, Canada;
Food Science and Technology Program, Dalhousie University, Halifax, NS, Canada;
Canadian Grain Commission, Winnipeg, MB, Canada;
Crop Development Centre, University of Saskatchewan, Saskatoon, SK, Canada;
The International Centre for Brewing and Distilling School of Life Sciences Heriot-Watt University, Riccarton, Edinburgh EH14 4AS;
Fermentability; Fungi; Small-scale fermentation; Premature yeast flocculation; Pyrenophora teres; Cochliobolus sativus; Fusarium graminearum;
机译:大麦芽在麦芽壳和非壳部分均存在的过早酵母絮凝因子
机译:大麦麦芽多糖诱导酵母过早絮凝的结构特征
机译:大麦麦芽多糖诱导酵母过早絮凝及其可能机理
机译:麦芽大麦品质和麦芽汁组成对早产酵母絮凝发生的影响
机译:大麦麦芽质量和麦芽汁组成对过早酵母絮凝发生的影响。
机译:麦芽糊粉原生质体和酵母中大麦α-淀粉酶1的C末端加工
机译:控制麦芽诱导的早产酵母絮凝潜在策略的调查
机译:脂质在大麦麦芽和麦芽使用过程中的作用