Lv31
230 积分 2024-12-27 加入
Regional fingerprint, enrichment and flavor contribution of Bacillus community in Daqu for Chinese Baijiu
10天前
已完结
Heterogenetic mechanism in multidimensional pit mud with different fermentation years: From microbial structure dynamic succession to metabolism phenotypes
22天前
已完结
Spatiotemporal heterogeneity of volatile substances and excavation of pickle like odor production microorganism during the pit fermentation of Jiang flavoured Baijiu
22天前
已完结
The influence of stacking fermentation on pit fermentation and the assembly mode of microbial communities of heap and pit in Maotai flavor Baijiu
22天前
已完结
Spatiotemporal heterogeneity of volatile substances and excavation of pickle like odor production microorganism during the pit fermentation of Jiang flavoured Baijiu
1个月前
已完结
Heap Fermentation Modes of Sauce-flavored Baijiu: Microbial Metabolic Differences and Optimization Strategies for Mechanized Fermentation
1个月前
已完结
The influence of stacking fermentation on pit fermentation and the assembly mode of microbial communities of heap and pit in Maotai flavor Baijiu
1个月前
已完结
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
1个月前
已完结
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process
1个月前
已完结
Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains
3个月前
已完结
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