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34 积分 2024-11-21 加入
Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu
24天前
已完结
Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China
4个月前
已完结
Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat
4个月前
已完结
Title:Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China
4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
5个月前
已完结
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
7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
7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
7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
7个月前
已完结
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
7个月前
已完结
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