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60 积分 2025-10-15 加入
Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors
2个月前
已完结
HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
8个月前
已完结
Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction
9个月前
已完结
Effect of storage on microbioa and enzyme proteomic profile of low-temperature Daqu
9个月前
已完结
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
9个月前
已完结
Cooperative interaction between Pediococcus and Bacillus communities as a key factor in the high-temperature Thermal differentiation of Daqu
9个月前
已完结
Physicochemical properties and bioturbation analysis of high-temperature Daqu by functional microflora
9个月前
已完结
Effects of the improved application of Bacillus halotolerans on the microbial community and volatile components of high-temperature daqu
9个月前
已完结
Tempo-spatial dynamics of physicochemical properties and microbial communities in high-temperature Daqu during the fermentation process
9个月前
已完结
Temperature-driven microbial assembly and flavor compound dynamics in high-temperature Daqu: Adaptive co-evolution for efficient Tetramethylpyrazine production
9个月前
已完结
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