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20 积分 2025-03-04 加入
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
6小时前
已完结
Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production
21天前
已完结
The insights into sour flavor and organic acids in alcoholic beverages
24天前
已完结
Reduced lactic acid strengthens microbial community stability and function during Jiang-flavour Baijiu fermentation
24天前
已完结
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
1个月前
已完结
The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu
2个月前
已完结
Interrelated spatiotemporal variations between bacterial community and physicochemical factors in pit mud of Chinese strong-flavor Baijiu
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
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
2个月前
已完结
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
2个月前
已完结
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