Lv11
54 积分 2025-12-03 加入
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects
32分钟前
已完结
Effects of alkali, enzymes, and ultrasound on monosodium glutamate byproduct for a sustainable production of Bacillus subtilis
1小时前
已完结
Potential mechanisms underlying the ameliorative effect of Lactobacillus paracasei FZU103 on the lipid metabolism in hyperlipidemic mice fed a high-fat diet
6小时前
已完结
Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing
6小时前
已完结
Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters
6小时前
已完结
Effect of emulsifiers on complexation and retrogradation characteristics of native and chemically modified White sorghum (Sorghum bicolor) starch
2个月前
已完结
Recent Advances on anti-retrogradation technologies of starch-based foods
2个月前
已完结
Inhibition of starch retrogradation: Advances in physical, chemical, and biological methods
2个月前
已完结
Starch retrogradation: From starch components to cereal products
2个月前
已完结
Improvement of whole wheat dough and bread properties by emulsifiers
2个月前
已完结
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