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34 积分 2024-11-13 加入
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimization
12小时前
待确认
Characterization of volatile compounds from Daqu‐a traditional Chinese liquor fermentation starter
14天前
已完结
Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces
14天前
已完结
Characteristics of the microbiota and metabolic profile of high-temperature Daqu with different grades
19天前
已完结
Metaproteomics reveals protein composition of multiple saccharifying enzymes in nongxiangxing daqu and jiangxiangxing daqu under different thermophilic temperatures
19天前
已完结
Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
19天前
已完结
Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis
1个月前
已完结
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism
1个月前
已完结
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
2个月前
已完结
Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis
4个月前
已完结
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