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gwy
Lv2
150 积分
2022-02-20 加入
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Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu
4天前
已完结
Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu
4天前
已完结
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
30天前
已完结
Analysis of Daqu produced in different seasons
1个月前
已完结
Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
1个月前
已完结
Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation
1个月前
已完结
Microbial characteristics and metabolite profiles of high-temperature Daqu in different maturation stages
1个月前
已完结
Characteristics of the microbiota and metabolic profile of high-temperature Daqu with different grades
1个月前
已完结
Characteristics of the microbiota and metabolic profile of high-temperature Daqu with different grades
5个月前
已完结
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing
5个月前
已完结
没有进行任何应助
速度真快,帮大忙了
1个月前
帮大忙了,速度真快
1个月前
帮大忙了
5个月前
帮大忙了,么么哒
5个月前
速度真快
5个月前
感谢
6个月前
速度真快
6个月前
帮大忙了
6个月前
感谢,速度真快
1年前
帮大忙了,感谢
1年前
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