• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

Corrigendum to "Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers" [Food Res. Int. 199 (2025) 1-14/115328].

作者信息

Pirrone Antonino, Naselli Vincenzo, Prestianni Rosario, Seminerio Venera, Gugino Ignazio Maria, Viola Enrico, Amato Filippo, Porrello Antonella, Todaro Aldo, Maggio Antonella, Bruno Maurizio, Gaglio Raimondo, Settanni Luca, Radici Carmelo, Guzzon Raffaele, Schicchi Rosario, Moschetti Giancarlo, Francesca Nicola, Alfonzo Antonio

机构信息

Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy.

Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, Bldg. 17, Italy.

出版信息

Food Res Int. 2025 Jan;200:115528. doi: 10.1016/j.foodres.2024.115528. Epub 2024 Dec 20.

DOI:10.1016/j.foodres.2024.115528
PMID:39779155
Abstract
摘要

相似文献

1
Corrigendum to "Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers" [Food Res. Int. 199 (2025) 1-14/115328].《利用甘露灰含糖提取物分离的耐热酿酒酵母天然菌株多样性调控酸啤酒风味》勘误[《食品研究国际》199（2025）1 - 14/115328]
Food Res Int. 2025 Jan;200:115528. doi: 10.1016/j.foodres.2024.115528. Epub 2024 Dec 20.
2
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers.探索通过白蜡树含糖提取物分离出的耐热拉汉酵母菌本土菌株的多样性，以调节酸啤酒的风味。
Food Res Int. 2025 Jan;199:115328. doi: 10.1016/j.foodres.2024.115328. Epub 2024 Nov 13.
3
Insights Into the Cultivable Microbial Ecology of "Manna" Ash Products Extracted From () Trees in Sicily, Italy.对从意大利西西里岛的（）树中提取的“甘露”灰产品可培养微生物生态学的见解。
Front Microbiol. 2019 May 21;10:984. doi: 10.3389/fmicb.2019.00984. eCollection 2019.
4
The Impact of Selected Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers.特定酵母菌株对啤酒生产过程、化学成分及香气特征的影响
Molecules. 2024 Nov 30;29(23):5674. doi: 10.3390/molecules29235674.
5
Flavor patterns of beer fermented by .由……发酵的啤酒的风味模式 。 你提供的原文不完整，by后面缺少具体内容。
Food Sci Biotechnol. 2024 Dec 4;34(6):1437-1441. doi: 10.1007/s10068-024-01769-9. eCollection 2025 Apr.
6
Production of Sophorolipid from an Identified Current Yeast, Lachancea thermotolerans BBMCZ7FA20, Isolated from Honey Bee.从一种已鉴定的当前酵母嗜热有孢汉逊酵母BBMCZ7FA20生产槐糖脂，该酵母从蜜蜂中分离得到。
Curr Microbiol. 2015 Aug;71(2):303-10. doi: 10.1007/s00284-015-0841-7. Epub 2015 Jun 6.
7
Impact of on Chemical Composition and Sensory Profiles of Viognier Wines.[此处“of”后缺少具体内容]对维欧尼葡萄酒化学成分和感官特征的影响。
J Fungi (Basel). 2022 Apr 30;8(5):474. doi: 10.3390/jof8050474.
8
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines.耐热克鲁维酵母对梅洛葡萄酒化学成分和感官特征的影响。
Food Chem. 2021 Jul 1;349:129015. doi: 10.1016/j.foodchem.2021.129015. Epub 2021 Jan 9.
9
Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition.研究拉曼恰酵母属（Lachancea）种和菌株的生化和发酵特性：解析其对葡萄酒化学成分的潜在贡献。
Int J Food Microbiol. 2019 Feb 2;290:273-287. doi: 10.1016/j.ijfoodmicro.2018.10.025. Epub 2018 Nov 2.
10
Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge.在气候挑战时代，不同耐热酿酒酵母菌株对葡萄酒品质的影响。
FEMS Yeast Res. 2023 Jan 4;23. doi: 10.1093/femsyr/foac062.