Lv11
10 积分 2026-10-14 加入
Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives
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Differences in microbial communities among different types of zaopei and their effects on quality and flavor of baijiu
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Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation
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Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces
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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
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