Lv4
472 积分 2025-02-18 加入
Bacteria‐induced amino acid metabolism involved in appearance characteristics of high‐temperature Daqu
15小时前
待确认
Unraveling the unique microbiota and metabolites in three different colors Jiangqu through multidimensional analysis
12天前
已完结
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
13天前
已完结
Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling
1个月前
已完结
Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu
1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
1个月前
已完结
Correlation analysis between physicochemical properties of Daqu and flavor of liquor products
1个月前
已关闭
Understanding Factors Influencing High-Temperature Daqu from Different Geographical Regions
1个月前
已完结
Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
2个月前
已完结
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