Lv5
1330 积分 2023-11-21 加入
Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation
1天前
待确认
Microbial community changes during the mechanized production of light aromaXiaoqu baijiu
2天前
已完结
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing
2天前
已完结
Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu
2天前
已完结
Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu
3天前
已完结
Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough
3天前
已完结
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
3天前
已完结
Effect of Fermentation Processing on the Flavor of Baijiu
3天前
已完结
Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System
1个月前
已完结
Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae
1个月前
已完结
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