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4980 积分 2023-01-11 加入
A comprehensive review on mixed-culture fermentation for fruit wine: functional strains, microbial interaction mechanisms, quality regulation, influencing factors and future directions
3天前
已完结
Comparative effects of different pretreatment strategies on mead aroma: A multi-omics analysis with mechanistic insights
6天前
已完结
Sensomics-Guided Characterization of Liulin Baijiu and Its Empty Cup Volatilome: Uncovering the Key Odorants Behind Persistence
16天前
已完结
Identification of key floral odorants in Jiang-flavor baijiu via a source-backtracking assisted flavor integration approach
16天前
已完结
Microbial succession and genome-resolved metabolic functions shape flavor evolution during sauce-flavor Baijiu fermentation
21天前
已完结
Boosting baijiu fermentation efficiency through designed microbial community coalescence: Enhanced substrate conversion and flavor output
21天前
已完结
Spatiotemporal dynamics of volatile flavor compounds and associated functional microbial communities during strong-flavor Daqu fermentation
21天前
已完结
Comparative analysis of microbial community succession and flavor formation in strong-flavor Baijiu fermented grains under traditional brewing processes
30天前
已完结
Mechanisms of acid generation and reduction during Jiangxiangxing Baijiu fermentation: insights from practices of raw materials saccharification regulation
1个月前
已完结
Temporal dynamics and metabolic potential of microbial dark matter during dry storage of high-temperature Daqu revealed by metagenome-assembled genomes
1个月前
已完结
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