Lv21
160 积分 2025-12-12 加入
Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu
9天前
已完结
Quality formation mechanism of pomegranate (Punica granatum L.) fruit wines based on different cultivars: A comprehensive comparative quality analysis of color, volatiles and phenolics
14天前
已完结
Investigation of changes in the fine structure of sorghum starch in the baijiu fermentation process
15天前
已完结
Leached starch content and molecular size during sorghum steaming for baijiu production is not determined by starch fine molecular structures
18天前
已完结
Gelatinization-induced starch structural changes regulate microbial interaction and flavor formation in Daqu: A multi-scale investigetion
18天前
已关闭
Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu
20天前
已完结
Differences in microbial communities among different types of zaopei and their effects on quality and flavor of baijiu
29天前
已完结
Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain
1个月前
已完结
Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation
1个月前
已完结
Effect of Hanseniaspora uvarum-Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines
1个月前
已完结
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