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1380 积分 2025-10-08 加入
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
1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
2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
3个月前
已完结
Spatial environments of stack and layer shape the quality of Chinese sauce aroma Daqu: Characteristics, functions, and relationships
3个月前
已完结
Microbial origin of fermented grains in different fermentation stages of Taorong-type Baijiu
3个月前
已完结
Distinct succession of abundant and rare fungi in fermented grains during Chinese strong-flavor liquor fermentation
4个月前
已完结
Hybrid membranes for pervaporation separations
4个月前
已完结
Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process
4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
5个月前
已完结
Unveiling the mystery of baijiu blending based on flavoromics
5个月前
已完结
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