Lv75
4400 积分 2024-11-01 加入
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
1个月前
已完结
Analysis of the effect of rice wine koji on the fermentation quality of rice wine based on high-depth sequencing
4个月前
已完结
A novel preparation method for black rice wine (beer, Huangjiu and sweet wine) and its association with a core nutrient–metabolite network
4个月前
已完结
Bioconversion of Baijiu Huangshui for single cell protein using Saccharomyces cerevisiae: A study on influence of carbon metabolic pathways
4个月前
已完结
Microorganisms: The Key Regulators of Wine Quality
4个月前
已完结
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
6个月前
已完结
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
7个月前
已完结
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
7个月前
已完结
Flavor characteristics and metabolomics of sweet rice wine fermented with different non-Saccharomyces yeasts
8个月前
已完结
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