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172 积分 2023-04-12 加入
Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome
1个月前
已完结
Marketing tradition-bound products through storytelling: a case study of a Japanese sake brewery
1个月前
已完结
Efficient genes identification via quantitative trait loci analysis by crossbreeding of sake and laboratory yeast
1个月前
已完结
High hydrostatic pressure pasteurization of a draft sake brewed using a Niigata-sake yeast
1个月前
已完结
Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations
1个月前
已完结
Lot-to-lot variation in the microbiota during the brewing process of kimoto-type Japanese rice wine
1个月前
已关闭
Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake
1个月前
已完结
Application of multiple ultra-high-pressure homogenization to the pasteurization process of Japanese rice wine, sake
1个月前
已关闭
Research advances on sake rice, koji, and sake yeast: A review
1个月前
已完结
Sake: Production and flavor
1个月前
已完结
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