15 results on '"Tao, Yongsheng"'
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2. Esters and Higher Alcohols Regulation to Enhance Wine Fruity Aroma Based on Oxidation-reduction Potential
3. Genome sequencing, assembly, and characterization of Pichia fermentans Z9Y-3 as a non-Saccharomyces yeast with aroma enhancing potential
4. Improving Aromatic Higher Alcohol Acetates in Wines by Co-Fermentation of P. Kluyveri and S. Cerevisiae: Growth Interaction and Amino Acid Competition
5. Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation
6. The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
7. Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
8. Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis
9. Genome-wide identification, characterization, and expression analysis of the monovalent cation-proton antiporter superfamily in maize, and functional analysis of its role in salt tolerance
10. Fine mapping and candidate gene prediction of a major quantitative trait locus for tassel branch number in maize
11. Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)
12. Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement
13. Electronic properties and adsorption structures of tetracene on the Ag(110) surface
14. Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)
15. Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)
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