Lv61
1630 积分 2025-10-08 加入
Comparative characterization of physicochemical properties, microbial communities, and volatile flavor compounds during the fermentation of high-temperature Daqu produced from two different wheat raw materials
15天前
已完结
Seasonal dynamics, assembly mechanisms, and implications of the distillery workshop microbiota for strong-flavor Baijiu fermentation
1个月前
已完结
Uncovering acid resistance genes in lactic acid bacteria and impact of non-viable bacteria on bacterial community during Chinese strong-flavor baijiu fermentation
3个月前
已完结
Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentation
3个月前
已完结
Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu
3个月前
已完结
Heterogenetic mechanism in multidimensional pit mud with different fermentation years: From microbial structure dynamic succession to metabolism phenotypes
3个月前
已完结
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
6个月前
已完结
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
7个月前
已完结
Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
8个月前
已完结
皖公网安备34019202002308
