Lv11
80 积分 2021-10-12 加入
Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu
7个月前
已完结
Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)
7个月前
已完结
Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics
8个月前
已完结
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
8个月前
已完结
Unraveling the unique microbiota and metabolites in three different colors Jiangqu through multidimensional analysis
8个月前
已完结
Multi-method joint analysis reveals differences in the quality and microbial composition of high-temperature and medium–high-temperature Daqu
8个月前
已完结
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
8个月前
已完结
Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades of Nongxiangxing-daqu
8个月前
已完结
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu
8个月前
已完结
Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China
8个月前
已完结
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