Lv7
5000 积分 2023-01-11 加入
The dominance level of active dry yeasts reshaped the interactions between microbiota and metabolites during industrial wine fermentation
2天前
已完结
Unveiling the distinctive features of Feng-flavor Daqu: A comparative study of microbial communities and volatile compounds
2天前
已完结
Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications
4天前
已完结
Deep neural network-based prediction of sauce-flavor Baijiu fermentation process and regulation of flavor compound synthesis
6天前
已完结
Integrated microbiome and metabolome analyses reveal spatial heterogeneity of medium-temperature Daqu and its potential impact on simulated strong-flavor baijiu fermentation
15天前
已完结
Frozen low-temperature maceration and hot maceration fermentation: Effective strategies for enhancing color stability and flavor quality of strawberry wine
17天前
已完结
Microbial succession and flavor-related metabolic potential during industrial eight-round mechanized stacking fermentation of Maotai-flavor Baijiu
23天前
已完结
Species-specific microbial dynamics are associated with molecular compositional restructuring of free metabolites during Light-flavor Baijiu fermentation
27天前
已完结
Highly polymerized grape seed tannins promote vitisins formation and enhance red hue and color chroma in Marselan wine
30天前
已完结
Degradation of ethyl carbamate by Lichtheimia ramosa EC-2 from Baijiu Daqu: Optimization, metabolites, and key enzymes
30天前
已完结
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