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Wiley电子期刊(6)
NATURE电子期刊(6)
ACS电子期刊(16)
SpringerLink电子期刊(166)
Elsevier电子期刊(314)
在“
SpringerLink电子期刊
”中,
命中:
166
条,耗时:小于0.01 秒
在所有数据库中总计命中:
508
条
1.
Chemical profile of spirits obtained by
spontaneous
fermentation
of different varieties of plum fruits
作者:
Pawel Satora
;
Magdalena Kostrz
;
Pawel Sroka…
关键词:
Plum spirits
;
Węgierka Zwykła
;
Spontaneous
fermentation
;
Volatile compounds
;
SPME–GC–MS
刊名:European Food Research and Technology
出版年:2017
2.
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines
作者:
Francesca Patrignani
;
Chiara Montanari
;
Diana I. Serrazanetti…
关键词:
Biogenic amines
;
Grape microbial population
;
Spontaneous
fermentation
;
Sustainable winemaking
刊名:Annals of Microbiology
出版年:2017
3.
Characterization of
Clostridium ljungdahlii
OTA1: a non-autotrophic hyper ethanol-producing strain
作者:
Jason M. Whitham
;
Mark J. Schulte…
关键词:
Acetyl
;
coA
;
Carbon monoxide dehydrogenase
;
Clostridium ljungdahlii
;
Ethanol
;
Wood
;
Ljungdahl pathway
刊名:Applied Microbiology and Biotechnology
出版年:2017
4.
Green olive
fermentation
using
spontaneous
and
Lactobacillus plantarum
cultures
作者:
Andréia Dalla Rosa
;
Sheila Mello da Silveira…
关键词:
Lactobacillus plantarum
;
Spontaneous
;
Olive
fermentation
;
Salt
;
Sucrose
刊名:Journal f¨¹r Verbraucherschutz und Lebensmittelsicherheit
出版年:2016
5.
Genome sequencing and analysis of
Kloeckera apiculata
strain 34-9, a biocontrol agent against postharvest pathogens in citrus
作者:
Kai Chen
;
Xiaoping Yang
;
Feng Zheng
;
Chao-an Long
关键词:
Kloeckera apiculata
;
Whole genome sequencing
;
Illumina
;
Biocontrol
;
Phenylalanine pathway
刊名:Genes & Genomics
出版年:2017
6.
Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (
Sataw-Dong
)
作者:
Krittanon Jampaphaeng
;
Luca Cocolin
;
Suppasil Maneerat
关键词:
Lactic acid bacteria
;
Lactobacillus fermentum
;
Lactobacillus plantarum
;
Probiotic
;
Sataw
;
Dong
刊名:Annals of Microbiology
出版年:2017
7.
The role of
spontaneous
fermentation
for the production of cachaça: a study of case
作者:
Cauré Barbosa Portugal
;
André Ricardo Alcarde…
刊名:European Food Research and Technology
出版年:2016
8.
The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa
fermentation
and the resulting sensory attributes of chocolate
作者:
Nádia Nara Batista
;
Cíntia Lacerda Ramos…
刊名:Journal of Food Science and Technology
出版年:2016
9.
Reduced production of ethyl carbamate for wine
fermentation
by deleting CAR1 in Saccharomyces cerevisiae
作者:
Xue-Wu Guo
;
Yuan-Zi Li
;
Jian Guo
;
Qing Wang…
关键词:
Wine
;
Saccharomyces cerevisiae
;
CAR1
;
Ethyl carbamate
;
Urea
刊名:Journal of Industrial Microbiology and Biotechnology
出版年:2016
10.
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine from the Apulian region, Italy
作者:
Carmela Garofalo
;
Pasquale Russo
;
Luciano Beneduce…
关键词:
Non
;
Saccharomyces
;
Biodiversity
;
Wine
;
Alcoholic
fermentation
;
Hanseniaspora
;
Candida
刊名:Annals of Microbiology
出版年:2016
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