Lv22
140 积分 2025-05-22 加入
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
2个月前
已完结
Distribution characteristic, synthesis mechanism and regulation measures of ethyl acetate in strong flavor Baijiu: A review
2个月前
已完结
Age-dependent microbial succession and functional differentiation in pit mud and Zaopei of strong-flavor Baijiu
2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
3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
3个月前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
4个月前
已完结
Seasonal changes driving shifts in core microbes of Nongxiangxing Daqu: a integrated multi-omics analysis and deep learning
4个月前
已完结
Research Progress on the exposure risk and formation mechanism of ethyl carbamate in Chinese baijiu
6个月前
已完结
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