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150 积分
2022-10-28 加入
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Determination of total acid content and moisture content during solid-state fermentation processes using hyperspectral imaging
21小时前
已完结
Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments
1个月前
已完结
Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility
1个月前
已完结
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
1个月前
已完结
Exploring the controllability of the Baijiu fermentation process with microbiota orientation
3个月前
已完结
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu
4个月前
已完结
Analysis of volatile components in different broken rice by HS‐SPME / GC‐TOFMS
4个月前
已完结
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
4个月前
已完结
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
4个月前
已完结
Exploring the controllability of the Baijiu fermentation process with microbiota orientation
4个月前
已完结
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