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A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation被引量:7收藏 分享
作者:Yu, Zhi-Hai Huang, Gui-Dan Huang, Xiao-Yan Pu, Jiang-Hua Wu, Jia-Sheng
机构:Guizhou Inst Technol;Changzhou Univ
来源:FERMENTATION-BASEL  2022
关键词:Rosa roxburghii wine   yeast strains   fermentation   winemaking characteristics  
Winemaking Characteristics of Red-Fleshed Dragon Fruit from Three Locations in Guizhou Province, China被引量:4收藏 分享
作者:Yu, Zhi-Hai Li, Jin-Qiang He, Shu-Cheng Zhou, Xian-Can Wu, Jia-Sheng
机构:Guizhou Inst Technol;Changzhou Univ
来源:FOOD SCIENCE & NUTRITION  2021
关键词:dragon fruit wine   geographic influence   harvest month   pitaya   winemaking characteristics  
Transcriptomic Analysis of Cell Stress Response in Wickerhamomyces anomalus H4 Under Octanoic Acid Stress被引量:0收藏 分享
作者:Yu, Zhi-Hai Li, Li Chen, Qiu-Yu Huang, Bing-Xuan Shi, Ming-Zhi
机构:Guizhou Inst Technol
来源:FERMENTATION-BASEL  2024
关键词:Wickerhamomyces anomalus H4   stress tolerance   transcriptomics   octanoic acid   brewing and fermentation  
Transcriptional and Physiological Responses of Saccharomyces cerevisiae CZ to Octanoic Acid Stress被引量:0收藏 分享
作者:Yu, Zhi-Hai Shi, Ming-Zhi Dong, Wen-Xuan Liu, Xiao-Zhu Tang, Wei-Yuan
机构:Guizhou Inst Technol
来源:FERMENTATION-BASEL  2025
关键词:Saccharomyces cerevisiae   octanoic acid stress   growth inhibition   transcriptomic analysis   oxidative stress  
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