Lv7
5000 积分 2023-01-11 加入
Integrated analysis of physicochemical properties, microbiome, and flavor profiles for differentiating two aroma grades of sauce-flavor Daqu
19小时前
已完结
Enhancement of "Laohan" melon wine quality via co-fermentation with Saccharomyces cerevisiae and lactic acid bacteria
8天前
已完结
Interaction between Zygosaccharomyces bailii and Schizosaccharomyces pombe enhances acetic acid reduction in Baijiu fermentation
14天前
已完结
Microbial ecology and flavor formation mechanisms of high-temperature Daqu in the Huang-Huai River basin and adjacent regions: A comparative study from eastern Henan, Jiaodong peninsula, and southern Anhui
14天前
已完结
Key aroma-active compounds and machine learning classification of chestnut baijiu revealed by molecular sensory, docking, and pathway analyses
14天前
已完结
Identification of the key aroma compounds in high-temperature Daqu by integrating GC-MS/O, quantitative measurements, aroma recombination, and omission studies
22天前
已关闭
Enhanced color stability in blueberry-grape blended fruit wines: Insight into synergistic copigmentation of epigallocatechin gallate and ferulic acid
23天前
已关闭
Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu
26天前
已完结
Insights into the multi-scale starch structure and sugar profile of fermented Sorghum grains (Sorghum bicolor (L) Moench) in solid-state stacking fermentation of sauce-flavor baijiu
29天前
已完结
A pathogen lncRNA secreted into rice sequesters a host miRNA for virulence
1个月前
已完结
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