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30 积分 2025-02-09 加入
Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu
2天前
已完结
The brewing process and microbial diversity of strong flavour Chinese spirits: a review
5天前
已完结
Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science
5天前
已完结
Mystery behind Chinese liquor fermentation
5天前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
5天前
已完结
Molecular mechanism of Mare Nectaris and magnetic field on the formation of ethyl carbamate during 19 years aging of Feng-flavor Baijiu
17天前
已完结
Molecular mechanism of high pressure shear grinding on Feng-flavour Chinese Baijiu ageing
17天前
已完结
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
17天前
已完结
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
18天前
已完结
Baijiu (白酒), Chinese liquor: History, classification and manufacture
18天前
已完结
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