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Keyword [Yeasts]
Result: 141 - 155 | Page: 8 of 8
141.
Classical and molecular aspects of higher alcohol synthesis in yeasts
142.
Xylose uptake by yeasts
143.
Yeasts from Arkansas wine grapes: Sulfite resistance and killer toxin production as a function ofpH and temperature
144.
Physiological and biochemical characterization of yeasts active in the degradation of cheese whey to glycerol, ethanol and 2,3-butylene glycol
145.
FERMENTATION OF HIGH GRAVITY WORTS BY SACCHAROMYCES UVARUM BREWERS' YEASTS
146.
Process Regulation Of Lipids And Carotenoids Production By Rhodotorula Glutinis
147.
Lipid Production By Mixed Culture Of Oleaginous Yeasts Using Lignocellulose Hydrolysates
148.
Colonization Of 5 Commercial Yeasts In Industrial Production Of Cabernet Sauvignon Wine At The Eastern Foothill Of Helan Mountain
149.
Research On The Aroma Components Of Original Brandy Brewed By Different Grape Varieties And Yeasts In Xinjiang And Yantai Production Areas
150.
Selection Of Pichia And Hanseniaspora Yeasts And Their Application In Wine Brewing
151.
Study On The Production Of ACE And DPP-? Inhibitory Peptides From Mare's Milk Fermented By Lactic Acid Bacteria And Yeast
152.
Breeding Of Indigenous Non-saccharomyces Cerevisiae With Low Ethanol Yield
153.
The Preparation Of ACE Inhibitory Peptide From Mare's Milk Casein By Fermentation And Enzymatic Hydrolysis
154.
The Effect Of Non-saccharomyces Yeasts On Biogenic Amines In Wine
155.
Effects Of Yeasts Fermentation On Active Components And Antioxidant,Anti-aging Activities Of Paeonia Lactiflora Pall. Flowers
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