Lv3
286 积分 2025-09-26 加入
Establishment of a Daqu Grade Classification Model Based on Computer Vision and Machine Learning
7天前
已完结
Temporal metabolomic dynamics and microbial functional mechanisms unravel biomarkers for distinguishing maturation stages and types in medium- and high-temperature daqu
23天前
已完结
Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
23天前
已完结
Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics
29天前
已完结
Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics
1个月前
已完结
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
1个月前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
1个月前
已完结
Age-dependent microbial succession and functional differentiation in pit mud and Zaopei of strong-flavor Baijiu
2个月前
已完结
Comparative analysis of metagenomics between high- and medium-temperature daqu, and microbial succession in Jiang-Nong Jianxiang Baijiu fermentation
2个月前
已完结
Multimodal integration: mechanisms of temperature dynamics and quality formation critical period in Daqu
3个月前
已完结
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