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38 积分 2026-03-19 加入
Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu
2分钟前
已完结
Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks
38分钟前
已完结
The regulatory effects of microbial community on the formation of higher alcohols and volatile flavor components in Hongqu rice wine brewing
5个月前
已完结
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