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206 积分 2024-10-08 加入
Characterizing the microbial community constructure and the metabolites among different colour Moutai Daqu
4个月前
已完结
Revealing the key microorganisms producing higher alcohols and their assembly processes during Jiang-flavor Baijiu fermentation
4个月前
已完结
Effects of Daqu properties on the microbial community and their metabolites in fermented grains in Baijiu fermentation system
8个月前
已完结
HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
9个月前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
9个月前
已完结
Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
9个月前
已完结
Succession of microbial community of the pit mud under the impact of Daqu of Nongxiang Baijiu
9个月前
已完结
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
10个月前
已完结
Daqu regulates the balance of saccharification and alcoholic fermentation to promote Chinese baijiu fermentation
11个月前
已完结
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