SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
已入深夜,您辛苦了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!祝你早点完成任务,早点休息,好梦!
葛怀锐
Lv4
45
800 积分
2024-02-25 加入
最近求助
最近应助
互助留言
Determination of 2 Phthalic Acid Esters in Fermented Grains by GC–MS/MS Coupled with Modified QuEChERS
7小时前
已完结
Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi
1个月前
已完结
Evolution of fermented grain yeast communities in strong‐flavour baijiu and functional validation of yeasts that produce superior flavour substances
1个月前
已完结
The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages
2个月前
已完结
Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu
2个月前
已完结
The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation
2个月前
已完结
Temperature-dependent alcohol acyltransferase reactions as the main enzymatic way to produce short-chain (C4–C8) and medium-chain (C9–C13) esters over the whole Daqu-making process
2个月前
已完结
没有进行任何应助
感谢
7小时前
帮大忙了
2个月前
速度真快
2个月前
感谢
2个月前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论