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Effects of Heterologous Expression of Genes Related L–Malic acid Metabolism in Saccharomyces uvarum on Flavor Substances Production in Wine
P Li, W Song, Y Wang, X Li, S Wu, B Li, C Zhang - Foods, 2024 - mdpi.com
During malolactic fermentation (MLF) of vinification, the harsh L–malic acid undergoes
transformation into the milder L–lactic acid, and via decarboxylation reactions it is catalyzed …
transformation into the milder L–lactic acid, and via decarboxylation reactions it is catalyzed …
Sequential Fermentation in Red Wine cv. Babić Production: The Influence of Torulaspora delbrueckii and Lachancea thermotolerans Yeasts on the Aromatic and …
This research aimed to analyze the impact of two different non-Saccharomyces yeast
species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red …
species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red …