Lv5
1044 积分 2023-11-02 加入
Synergistic effect of biotic and abiotic factors drives microbiota succession and assembly in medium‐temperature Daqu
6个月前
已完结
Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches
6个月前
已完结
Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction
6个月前
已完结
Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar
6个月前
已完结
Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics
6个月前
已完结
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
6个月前
已完结
Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu
6个月前
已完结
Optimisation of biomass catalytic depolymerisation conditions by using response surface methodology
6个月前
已完结
Effect of Fermentation Processing on the Flavor of Baijiu
7个月前
已完结
Optimisation of biomass catalytic depolymerisation conditions by using response surface methodology
7个月前
已完结
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