Lv51
1400 积分 2023-11-21 加入
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
3个月前
已完结
Effect of solid-state yeast fermentation on the physicochemical properties, antioxidant and anti-nutritional activity of wheat bran
3个月前
已完结
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
4个月前
已完结
Revealing microbiota characteristics and predicting flavor-producing sub-communities in Nongxiangxing baijiu pit mud through metagenomic analysis and metabolic modeling
4个月前
已完结
Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor
4个月前
已完结
Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains
4个月前
已完结
Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor
4个月前
已完结
Changes in Microbial Diversity, Physicochemical Characteristics, and Flavor Substances During Maotai-Flavored Liquor Fermentation and Their Correlations
4个月前
已完结
Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making
4个月前
已完结
Microbial Community Composition Associated with Maotai Liquor Fermentation
4个月前
已完结
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