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机译:用柳叶玉米染色的混合培养改善酿酒酵母酿酒酵母的风味新陈代谢
BTBU Beijing Adv Innovat Ctr Food Nutr &
Human Hlth Beijing 100048 Peoples R China;
BTBU Beijing Adv Innovat Ctr Food Nutr &
Human Hlth Beijing 100048 Peoples R China;
BTBU Beijing Lab Food Qual &
Safety Beijing Engn &
Technol Res Ctr Food Addit Beijing 100048 Peoples R China;
BTBU Beijing Adv Innovat Ctr Food Nutr &
Human Hlth Beijing 100048 Peoples R China;
BTBU Beijing Adv Innovat Ctr Food Nutr &
Human Hlth Beijing 100048 Peoples R China;
Saccharomyces cerevisiae; Wickerhamomyces anomalus; Baijiu; L-Phenylalanine; 2-Phenylethanol; Ethyl acetate;
机译:用柳叶玉米染色的混合培养改善酿酒酵母酿酒酵母的风味新陈代谢
机译:地衣芽孢杆菌混合培养提高酿酒酵母的风味代谢
机译:利用柳叶菊酯异常和酿酒酵母的共同培养增强乙酸乙酯的生产
机译:酿酒酵母混合培养物的影响和髋臼穴位在白菜发酵中单宁水解(Brassica Oleracea L.Var.Capitata)
机译:Saccharomyces酿酒酵母代谢对灭绝发酵性能的影响:一种系统生物学方法
机译:异常柳条和酿酒酵母混合培养发酵提高白酒生产中乙酸乙酯的产量
机译:通过柳条甘露甘露甘露玉米菌和酿酒酵母混合培养发酵,改善Baijiu制造的乙酸乙酯生产