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410 积分 2025-12-12 加入
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
1个月前
已完结
Structural Analysis of Wheat Endosperm and Bran Cellulose: Effects on Starch Gelatinization and Gel Properties
1个月前
已完结
New insight into starch-lipid complexes inhibiting the starch gelatinization during sorghum grain steaming
2个月前
已完结
Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu
2个月前
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
2个月前
已完结
Investigation of changes in the fine structure of sorghum starch in the baijiu fermentation process
2个月前
已完结
Leached starch content and molecular size during sorghum steaming for baijiu production is not determined by starch fine molecular structures
3个月前
已完结
Gelatinization-induced starch structural changes regulate microbial interaction and flavor formation in Daqu: A multi-scale investigetion
3个月前
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
3个月前
已完结
Differences in microbial communities among different types of zaopei and their effects on quality and flavor of baijiu
3个月前
已完结
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