农林科学
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Effects of Controlled Partial Fermentation on the Composition and Sensory Profile of Pedro Ximénez Wines
作者Fernando Sánchez-Suárez; Isidoro Lucena; Nieves López de Lerma; Rafael A. Peinado
作者单位1. Department of Agricultural Chemistry, Soil Science and Microbiology, University of Cordoba, Campus Rabanales, Marie Curie Building, 3rd Floor, 14014 Cordoba, Spain
Progress in Additives That Promote Humification During Agricultural Waste Composting
作者Qian Zhang; Zonglu Yao; Lixin Zhao; Jing Feng; Juan Luo; Jiadong Yu; Ruixia Shen
作者单位1. Key Laboratory of Low-Carbon Green Agriculture in North China, Ministry of Agriculture and Rural Affairs, Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100081, China
A Review on Modeling the Fermentation Process of Dairy Products Using Multi-Omics and Artificial Intelligence Approaches
作者Murat Emre Terzioğlu; Zeynep Çağla Tekgül
作者单位1. Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye; 2. Department of Food Engineering, Institute of Science, Atatürk University, Erzurum 25240, Türkiye
Fermentation Temperature as a Strategy to Limit Hanseniaspora uvarum Proliferation During Spontaneous Wine Fermentation
作者Cristobal A. Onetto; Jane McCarthy; Simon A. Schmidt
作者单位1. Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA; 2. Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH 43210, USA; 3. The Australian Wine Research Institute, Glen Osmond, SA 5064, Australia; 4. School of Wine, Food and Agriculture, The University of Adelaide, Urrbrae, SA 5005, Australia
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