Lv11
100 积分 2025-03-04 加入
Saccharomyces cerevisiae in the Production of Fermented Beverages
1小时前
待确认
Yeast interactions and wine flavour
1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
4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
16天前
已完结
Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang‐Flavor Baijiu
16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
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
1个月前
已完结
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