non-Saccharomyces - Globe Thesis

Keyword [non-Saccharomyces] Result: 1 - 20 \| Page: 1 of 2
1.	Screening And Identification Of High Producing β-glucosidase Wild Non-saccharomyces Yeasts Strain From Jiyuanand Changli
2.	The Study On The Fermentative Capacity Of Non-saccharomyces Yeast In Apple Juice
3.	The Screening Of Non-saccharomyces Cerevisiae And Diversity Research
4.	Comparative Study Of The Vinification Character Of Saccharomyces Cervisiae And Non-Saccharomyces Strains From Jingyang Shaanxi
5.	The Diversity And Wine Fragrant Effect Of Nonsaccharomyces Cerevisiae From Shihezi, Xinjiang
6.	Identification Of Yeast Population Dynamics Of Spontaneous Fermentation Associated With Ice Grapes In Deqin Wine Region, Yunnan And Screening Of Saccharomyces Cerevisiae
7.	Screening Yeast Strains For The Winemaking Of Aroma Enhancement From The Brewing Ecosystem Of Luzhou Flavor Liquor In South Sichuan
8.	Effect Of Co-fermentation With Saccharomyces Cerevisiae And Non-saccharomyces Yeasts On Aromatic Composition Of Cabernet Gernischet Wine
9.	Application Of Lodderomyces Elongisporus In Aroma-enhancing Winemaking Of Vitis Davidii Fo(?)x
10.	Isolation And Multi-enzyme Ptoduction Of Non-Saccharomyces Yeasts
11.	Isolation And Identification Of Non-Saccharomyces Cerevisiae From East Foot Of Helanshan Moutains Of Ningxia And Fermentation Characteristics
12.	Effects Of2non-Saccharomyces Yeasts On The Flavor Of Pineapple Wine And Papaya Wine
13.	Screening Ester-producing Non-saccharomyces Yeast From Southern Sichuan Liquor Pits In China And Its Potential Analysis Of Wine Aroma Enhancement
14.	The Wine Making Environment Adaptability Of Glycosidase From Selected Non-saccharomyses And Its Mix-fermentation
15.	The Interaction Between Non Saccharomyces And Saccharomyces Cerevisiae And Its Effect On The Quality Of Haihong Wine
16.	Study On The Enhancement Of Wine Aroma Using Wild Non-saccharomyces And Their Glycosidase
17.	Evolution Of Aroma Compounds During Winemaking Process Through The Treatment With Glycosidases
18.	Preparation Of Yeast-lactic Acid Bacteria Co-fermented Low Alcohol Pear Wine
19.	Optimization Of Persimmon Wine Brewing Conditions And Application Of Non-Saccharomyces Cerevisiaes In The Fermentation
20.	Screening And Fragrance Effect Of Non-saccharomyces Cerevisiae In Yanqi Grape Production Area
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