Lv63
1780 积分 2023-06-26 加入
Effects of fermented tea by Aspergillus cristatus on the characteristic aroma and non‐volatile components of Jiang‐flavor baijiu
30天前
已完结
Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu
30天前
已完结
Identification of volatile differential markers in strong‐aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time‐of‐flight mass spectrometry
30天前
已完结
Improving aromatic higher alcohol acetates in wines by co‐fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition
30天前
已完结
The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu
1个月前
已完结
Enhancing hydrolysis of lignocellulosic biomass through molecular modification of lytic polysaccharide monooxygenase from Aspergillus niger
1个月前
已完结
Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia
3个月前
已完结
Function and safety evaluation of Staphylococcus epidermidis with high esterase activity isolated from strong flavor Daqu
3个月前
已完结
Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology
3个月前
已完结
Barcoded pyrosequencing analysis of the bacterial community of Daqu for light-flavour Chinese liquor
3个月前
已完结
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