Lv31
220 积分 2025-09-19 加入
Constructing simplified microbial consortia that couple lactic acid and ethanol utilization to highly produce caproic acid from liquor-making wastewater
1个月前
已完结
Microbiome dynamics and environment driving factors throughout pit fermentation of Jiang-flavor Baijiu: A multi-omics study
1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
1个月前
已完结
Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu
1个月前
已完结
Insights into the Aroma Profile of Sauce‐Flavor Baijiu by GC‐IMS Combined with Multivariate Statistical Analysis
1个月前
已完结
Combination of plant essential oils and ice: Extraction, encapsulation and applications in food preservation
4个月前
已完结
Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
6个月前
已完结
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
6个月前
已完结
Natural glucocorticoids induce expansion of all developmental stages of murine bone marrow granulocytes without inhibiting function
6个月前
已完结
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
6个月前
已完结
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