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160 积分 2025-07-12 加入
Combined analysis of transcriptome and metabolome reveals the effects of novel aroma-producing Naumovozyma castellii on Feng-flavor Baijiu
6天前
已完结
Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
26天前
已完结
Corrigendum to “Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu” [Food Res. Int. 152 (2022) 110707]
26天前
已关闭
Analysis of microbiome succession and metabolome dynamics in Jiupei during Chinese strong-flavor Baijiu fermentation
26天前
已完结
Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region
1个月前
已完结
Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors
3个月前
已完结
Characterization of Qingke Liquor Aroma from Tibet
8个月前
已完结
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
1年前
已完结
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