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机译:来自非酿酒酵母菌株的糖苷酶对增强葡萄酒香气的潜力
College of Enology, Northwest A&F Univ., Yangling, Shaanxi 712100, China;
College of Enology, Northwest A&F Univ., Yangling, Shaanxi 712100, China;
College of Enology, Northwest A&F Univ., Yangling, Shaanxi 712100, China,Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China;
College of Enology, Northwest A&F Univ., Yangling, Shaanxi 712100, China;
College of Enology, Northwest A&F Univ., Yangling, Shaanxi 712100, China;
College of Enology, Northwest A&F Univ., Yangling, Shaanxi 712100, China,Dept. of Human Nutrition, The Univ. of Agriculture Peshawar, 25000, Pakistan;
enological ecosystem; glycosidase; non-Saccharomyces; wine aroma;
机译:非糖酵母酵母的卵巢潜力减轻气候变化对葡萄酒的影响:对特里克拉达葡萄酒的香气和感官谱的影响
机译:Rhodotorula mucilaginosa的一种新型胞外糖苷酶活性:其在增强葡萄酒香气中的应用潜力
机译:用β-葡萄糖苷酶活性分析改善葡萄糖酸盐酵母的非酵母酵母多样性及其潜力
机译:Brucella Suis当地分离为控制印度尼西亚猪布鲁氏症的疫苗候选者
机译:使用非酵母酵母来减少红酒乙醇含量
机译:β-糖苷酶增强葡萄酒的香气和酶解调控
机译:二份非酵母菌菌株与酿酒酵母对乙酰体冰川芳香质量的同时共发酵