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210 积分 2025-05-22 加入
Wuliangye strong aroma baijiu promotes intestinal homeostasis by improving gut microbiota and regulating intestinal stem cell proliferation and differentiation
2个月前
已完结
Huangshui polysaccharide: A multifunctional additive for enhancing antioxidant activity, aroma profile, and gut health in baijiu
2个月前
已完结
Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu
2个月前
已完结
Strong‐Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems
2个月前
已完结
Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
2个月前
已完结
Limibacterium fermenti gen. nov., sp. nov., a novel member of the family Dysgonomonadaceae isolated from the Chinese strong aroma-type Baijiu fermentation system
2个月前
已完结
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
5个月前
已完结
Distribution characteristic, synthesis mechanism and regulation measures of ethyl acetate in strong flavor Baijiu: A review
5个月前
已完结
Age-dependent microbial succession and functional differentiation in pit mud and Zaopei of strong-flavor Baijiu
5个月前
已完结
Effects of Different Sorghum Cultivars on the Formation of Ethyl Carbamate in the Solid-state Fermentation Process of Chinese Liquor
6个月前
已完结
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