Lv11
42 积分 2024-11-13 加入
Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu
2小时前
待确认
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
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimization
2个月前
已完结
Characterization of volatile compounds from Daqu‐a traditional Chinese liquor fermentation starter
3个月前
已完结
Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces
3个月前
已完结
Characteristics of the microbiota and metabolic profile of high-temperature Daqu with different grades
3个月前
已完结
Metaproteomics reveals protein composition of multiple saccharifying enzymes in nongxiangxing daqu and jiangxiangxing daqu under different thermophilic temperatures
3个月前
已完结
Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
3个月前
已完结
Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis
3个月前
已完结
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism
3个月前
已完结
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