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468 积分 2025-09-19 加入
The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu
2天前
已完结
Microbiome dynamics and environment driving factors throughout pit fermentation of Jiang-flavor Baijiu: A multi-omics study
6天前
已完结
Metabolic characterisation of Magnetospirillum gryphiswaldense MSR-1 using LC-MS-based metabolite profiling
24天前
已完结
Constructing simplified microbial consortia that couple lactic acid and ethanol utilization to highly produce caproic acid from liquor-making wastewater
2个月前
已完结
Microbiome dynamics and environment driving factors throughout pit fermentation of Jiang-flavor Baijiu: A multi-omics study
3个月前
已完结
Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
3个月前
已完结
Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu
3个月前
已完结
Insights into the Aroma Profile of Sauce‐Flavor Baijiu by GC‐IMS Combined with Multivariate Statistical Analysis
3个月前
已完结
Combination of plant essential oils and ice: Extraction, encapsulation and applications in food preservation
6个月前
已完结
Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
8个月前
已完结
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