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48 积分 2022-07-09 加入
Deciphering Spatiotemporal Dynamics of Fermented Grains in the Jiangxiangxing Baijiu Production Process: Insights From a Transformer‐Based Deep Learning Model
1个月前
已完结
Microbial-Metabolite Interactions Underlying Quality Differences Between Green and Red Citrus Reticulata "Chachi" peel
2个月前
已完结
Learning Feature Fusion for Unsupervised Domain Adaptive Person Re-identification
5个月前
已完结
Multimodal Sensors and ML‐Based Data Fusion for Advanced Robots
5个月前
已完结
Polymorphism exploration of Schizosaccharomyces japonicus strains based on single nucleotide polymorphism and phenotypic analysis
6个月前
已关闭
Comparative Study of the Characterization and Functional Properties of Oligosaccharides and Nanoparticles Derived from Poria cocos Polysaccharide
6个月前
已完结
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
8个月前
已完结
Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu
1年前
已完结
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