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90 积分 2025-03-04 加入
Acidic substances generation patterns and regulation strategies in the Caosha and first rounds of Jiangxiangxing Baijiu fermentation
37分钟前
待确认
Saccharomyces cerevisiae in the Production of Fermented Beverages
5小时前
已完结
Yeast interactions and wine flavour
6小时前
已完结
Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation
9小时前
已完结
Maotai Town's peculiarity creates unmatched sauce-flavor liquor - A review
16天前
已完结
A fundamental landscape of fungal biogeographical patterns across the main Chinese wine-producing regions and the dominating shaping factors
17天前
已完结
Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang‐Flavor Baijiu
17天前
已完结
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
24天前
已完结
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
1个月前
已关闭
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
1个月前
已完结
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