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3270 积分 2023-06-29 加入
Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
8天前
已完结
Membrane Fluidity of Saccharomyces cerevisiae from Huangjiu (Chinese Rice Wine) Is Variably Regulated by OLE1 To Offset the Disruptive Effect of Ethanol
8天前
已完结
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
8天前
已完结
Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
8天前
已完结
Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation
8天前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
8天前
已完结
Equilibrium of esterification in Chinese distilled liquor (Baijiu) during ageing
8天前
已完结
Characteristics of four yeasts and the effects of yeast diversity on the fermentation of baijiu
8天前
已完结
Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation
8天前
已完结
Disentangling the effects of electroporation and heat during pulsed electric field (PEF) processing of oat-based milk alternative: A case study on Lactiplantibacillus plantarum inactivation
18天前
已完结
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