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646 积分 2025-02-21 加入
Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu
5天前
已完结
The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons
5天前
已完结
Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids
5天前
已完结
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
5天前
已完结
Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu
5天前
已完结
Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor
5天前
已完结
Research Progress on the Exposure Risk and Formation Mechanism of Ethyl Carbamate in Chinese Baijiu
5天前
已完结
Elucidating microbial succession dynamics and flavor metabolite formation during two rounds of natural fermentation of Qingxiangxing baijiu: integration of flavoromics and genomics
5天前
已完结
Fermentation dynamics and microbiological analysis of sesame-flavor Baijiu produced using rice as a substitute for sorghum
5天前
已关闭
Comparative genomic analyses reveal carbohydrates-rich environment adaptability of Lentilactobacillus laojiaonis sp. nov. IM3328
5天前
已完结
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