Lv51
1350 积分 2023-11-21 加入
Analysis of microbial community succession and its metabolic characteristics in the first and second rounds of cave-brewed sauce-flavor Baijiu
10天前
已完结
Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation
10天前
已完结
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
19天前
已完结
Insight investigation into the response pattern of microbial assembly succession and volatile profiles during the brewing of sauce-flavor baijiu based on bioaugmentation
20天前
已完结
Bioaugmented Daqu-induced variation in community succession rate strengthens the interaction and metabolic function of microbiota during strong-flavor Baijiu fermentation
20天前
已完结
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production
20天前
已完结
Monitoring of monosaccharides, oligosaccharides, ethanol and glycerol during wort fermentation by biosensors, HPLC and spectrophotometry
1个月前
已完结
Determination of Ethanol in Fermented Broth by Headspace Gas Chromatography using Capillary Column
1个月前
已关闭
Metabolite profiling of Makgeolli for the understanding of yeast fermentation characteristics during fermentation and aging
1个月前
已完结
Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine
1个月前
已完结
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