Wild Yeasts Reshape the Flavor Chemistry of Korean Distilled Soju
A new study shows that commercial wild yeasts such as Lachancea thermotolerans, Metschnikowia pulcherrima, and Torulaspora delbrueckii each produce distinct ...
A new study shows that commercial wild yeasts such as Lachancea thermotolerans, Metschnikowia pulcherrima, and Torulaspora delbrueckii each produce distinct ...
A coupled alkaline electrolysis and vacuum distillation system demonstrated at 250 kW uses electrolyzer waste heat to convert seawater into ...
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© 2025 Scienmag - Science Magazine