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32 积分 2024-11-21 加入
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
1个月前
已完结
Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu
3个月前
已完结
Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China
6个月前
已完结
Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat
7个月前
已完结
Title:Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China
7个月前
已完结
The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu
7个月前
已完结
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
9个月前
已完结
Low-temperature Daqu types differentially shape microbial and metabolic profiles in fermented grains: Insights from metagenomics and flavor omics
9个月前
已关闭
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
9个月前
已完结
Dissecting the microbial, physicochemical, and flavor dynamics of core and peel layers in Houhuo Daqu: Insights into quality regulation
9个月前
已完结
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