Lv21
120 积分 2024-11-12 加入
The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu
1小时前
待确认
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
24天前
已完结
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
1个月前
已完结
Insight investigation into the response pattern of microbial assembly succession and volatile profiles during the brewing of sauce-flavor baijiu based on bioaugmentation
1个月前
已完结
Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation
1个月前
已完结
Multi-omics analysis of the mechanism of Saccharomyces cerevisiae NRRLY-12632 and Levilactobacillus brevis ATCC14869 interactions
1个月前
已完结
Sensory-directed flavor decoding: key aroma compounds determination in new Chinese apple cultivars using GC × GC-QTOFMS approach
2个月前
已完结
Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds
2个月前
已完结
Differences in Baijiu Brewed by the Same Process under Different Ecological Conditions: An Example of Sichuan Xiaoqu Qingxiang Type Baijiu
2个月前
已完结
Deciphering the environmental response and assembly of rare and abundant taxa in zaopei employing daqu produced by different pressing patterns
2个月前
已完结
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