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60 积分 2024-11-12 加入
Analyzing the metabolic mechanisms and regulation of flavor compounds in Baijiu from a microbial sociology perspective
2天前
已完结
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
1个月前
已完结
Flavoromics-based profiling of flavor compound dynamics across the strong-flavor Baijiu production chain
1个月前
已完结
Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC–MS
1个月前
已完结
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
1个月前
已完结
A study of complete brewing process of Jiang-flavor Baijiu and brewing functions of thermotolerant actinomycetes
1个月前
已完结
A study of complete brewing process of Jiang-flavor Baijiu and brewing functions of thermotolerant actinomycetes
1个月前
已完结
Hydraulic regimes-driven microbial community assembly and network stability in drinking water distribution systems: Mechanistic linkages with transport distance and stagnation effects
4个月前
已完结
Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu
5个月前
已完结
Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu
5个月前
已完结
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