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120 积分 2025-09-21 加入
Bioaugmentation with Zymomonas mobilis modulates microbial succession and enhances volatile profiles in strong-flavor Daqu fermentation
24天前
已完结
Biotechnological approaches for targeted strain screening and enhancement of Daqu for quality baijiu production
24天前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
6个月前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
9个月前
已关闭
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