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Xi Chen

Ministry of Education
H指数:11
被引数:326

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Synergistic microbial co-culture of Saccharomyces cerevisiae and Clostridium kluyveri enhances ethyl hexanoate production for stable flavor synthesis in strong-flavor Baijiu

酿酒酵母 Saccharomyces cerevisiae 与克吕沃氏梭菌 Clostridium kluyveri 的协同微生物共培养增强了己酸乙酯的生产,以实现浓香型白酒的稳定风味合成

2025-12-100
PRE
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods

高产己酸乙酯酵母的产酯性能分析及对生物强化大曲、白酒发酵剂等传统发酵食品中代谢产物的影响

2024-04-024
PRE