The market value of vanilla is constantly growing, as it is the aroma most appreciated by consumers worldwide. The key component of the aroma of vanilla beans is vanillin, which can be directly extrac

NIAID Data Ecosystem70

Principal Component Analysis of Acidogenic Fermentation

乳酸发酵

主成分分析

Matlab script and raw data file for performing a principal component analysis (PCA) on acidogenic fermentation data reported in literature. This will perform a PCA on the fermentation data taken fr

DataCite Commons2025-06-01 更新160

Identification of the potential inhibitors of malolactic fermentation in wines

葡萄酒酿造

乳酸发酵

Abstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentati

DataCite Commons2020-08-31 更新70

l-Lactic acid production with different feeding strategies.

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