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20 积分 2025-03-04 加入
Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu
2小时前
待确认
Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing
2小时前
待确认
The multi-scale structures and physicochemical properties changes of wheat starch during high-temperature Daqu preparation process
30天前
已完结
Digestibility and structures of vinasse starches with different types of raw rice and fermented leaven
30天前
已完结
Effect of kuratsuki Kocuria on sake brewing in different koji conditions
1个月前
已完结
Analysis of environmental driving factors on Core Functional Community during Daqu fermentation
1个月前
已完结
Investigation of changes in the fine structure of sorghum starch in the baijiu fermentation process
1个月前
已完结
Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation
1个月前
已完结
Exploration of principal esterase-producing functional microorganisms and analysis of driving factors in high-temperature daqu
1个月前
已完结
Microbiome dynamics and environment driving factors throughout pit fermentation of Jiang-flavor Baijiu: a multi-omics study
1个月前
已完结
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