Trpac1, a pH response transcription regulator, is involved in cellulase gene expression in Trichoderma reesei

The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis

Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast

Effect of β‐mannanase domain from Trichoderma reesei on its biochemical characters and synergistic hydrolysis of sugarcane bagasse

Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae

Structural Characterization of Controlled Decrystallization of Cassava Starch