Lv5
880 积分 2025-10-08 加入
Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
4天前
已完结
Spatial environments of stack and layer shape the quality of Chinese sauce aroma Daqu: Characteristics, functions, and relationships
4天前
已完结
Microbial origin of fermented grains in different fermentation stages of Taorong-type Baijiu
4天前
已完结
Distinct succession of abundant and rare fungi in fermented grains during Chinese strong-flavor liquor fermentation
1个月前
已完结
Hybrid membranes for pervaporation separations
1个月前
已完结
Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process
1个月前
已完结
Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu
1个月前
已完结
Unveiling the mystery of baijiu blending based on flavoromics
2个月前
已完结
Unveiling the mystery of baijiu blending based on flavoromics
2个月前
已完结
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
2个月前
已完结
皖公网安备34019202002308
