Lv2
120 积分 2022-02-20 加入
Analysis and Formation Mechanism of Key aroma compounds with Ammonia-like off-flavors in Jiang-flavored High-temperature Daqu : Substances Composition and Main Microorganisms
5个月前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
6个月前
已完结
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
6个月前
已完结
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
6个月前
已完结
Investigating the variations in microbiome and volatilome characteristics of sauce-flavor Muqu across different grades and production rounds
8个月前
已完结
皖公网安备34019202002308
