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760 积分 2025-03-01 加入
Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks
12分钟前
待确认
Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process
13分钟前
待确认
Probiotic Lactobacillus fermentum KU200060 isolated from watery kimchi and its application in probiotic yogurt for oral health
15分钟前
待确认
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing
16分钟前
待确认
Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice
17分钟前
待确认
Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities
18分钟前
待确认
Multiple sugars promote microbial interactions in Chinese baijiu fermentation
20分钟前
待确认
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
22分钟前
待确认
Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region
23分钟前
待确认
Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi‐flavor Baijiu
25分钟前
待确认
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