Lv1
60 积分 2026-05-25 加入
Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
15天前
已完结
Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation
2个月前
已完结
Mystery behind Chinese liquor fermentation
2个月前
已完结
Directionally controlling flavor compound profile based on the structure of synthetic microbial community in Chinese liquor fermentation
2个月前
已完结
Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation
2个月前
已完结
Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation
3个月前
已完结
A study on Australian sorghum grain fermentation performance and the changes in Zaopei major composition during solid-state fermentation
3个月前
已完结
Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae
3个月前
已完结
Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies
3个月前
已完结
Effect of kuratsuki Kocuria on sake’s taste varies depending on the combination with different sake yeast strains
3个月前
已完结
皖公网安备34019202002308
