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Fungal Community Succession and Volatile Compound Changes during Fermentation of Laobaigan Baijiu from Chinese Hengshui Region
1个月前
已完结
Correlation Between Bacterial Diversity and Flavor Compounds in Hengshui Laobaigan Baijiu
1个月前
已完结
Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu
1个月前
已完结
Synthesis of flavor esters by a novel lipase from Aspergillus niger in a soybean-solvent system
6个月前
已完结
Homologous expression of Aspergillus niger α-L-rhamnosidase and its application in enzymatic debittering of Ougan juice
9个月前
已完结
Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
10个月前
已完结
A review on flavor of Baijiu and other world-renowned distilled liquors
11个月前
已完结
Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing
11个月前
已完结
Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus
11个月前
已完结
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