机译:关于酵母变质的最新报道:关注饮料和其他植物衍生产品的恶化
Institute of Food Engineering, Faculty of Engineering, University of Szeged, Mars ter 7, H-6724 Szeged, Hungary;
King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia;
King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia;
King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia;
King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia,Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Koezep fasor 52, H-6726 Szeged, Hungary;
Identification of yeasts; Preservation; Spoilage by yeasts; Wine deterioration;
机译:啤酒混合饮料:危险的腐败酵母,易感饮料?
机译:饮料腐败酵母检测方法和控制技术:对& ce:斜体> brettanomyces& / ce:斜体>
机译:腐败酵母:食品和饮料的污染源是什么?
机译:实时多重PCR检测可同时检测和区分饮料中的腐败菌和酵母菌
机译:葡萄酒变质酵母Brettomyces bruxellensis的表征,载体和控制
机译:用啤酒酵母百日咳酵母和解脂假丝酵母对冷灌装饮料中的酵母变质进行建模
机译:用啤酒酵母,百日咳酵母和解脂假丝酵母对冷灌装饮料中的酵母变质进行建模
机译:啤酒环境中生产的非啤酒饮料中的微生物腐败和安全风险