Lv6
2560 积分 2023-06-29 加入
Improvement of monacolin K/citrinin production ratio in Monascus purpureus using UV mutagenesis
1个月前
已完结
Microbial mutagenesis by atmospheric and room-temperature plasma (ARTP): the latest development
1个月前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
1个月前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
1个月前
已完结
Equilibrium of esterification in Chinese distilled liquor (Baijiu) during ageing
1个月前
已完结
Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)
1个月前
已完结
Pyrolysis combined ball-milling for the preparation of biochar from Chinese Baijiu distillers’ grains for the adsorption of heavy metal ions
5个月前
已完结
Machine learning & computer vision-based optimum black tea fermentation detection
5个月前
已完结
Comparative studies on modeling and optimization of fermentation process conditions for fungal asparaginase production using artificial intelligence and machine learning techniques
5个月前
已完结
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
5个月前
已完结
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