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98 积分 2024-11-18 加入
The "two-hump" evolution of ethyl carbamate (EC) and key precursor cyanide during Chinese Baijiu solid-state distillation
19天前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1个月前
已完结
Exploring the off-flavour removal mechanism of d-limonene, geraniol and acetophenone in perilla leaves from the perspective of molecular structure and kinetic properties
1个月前
已完结
Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis
1个月前
已完结
Exploring the controllability of the Baijiu fermentation process with microbiota orientation
1个月前
已完结
Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
1个月前
已完结
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste
1个月前
已完结
Impact of the acquired subgenome on the transcriptional landscape in Brettanomyces bruxellensis allopolyploids
1个月前
已完结
Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress
1个月前
已完结
Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation
1个月前
已完结
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