Lv4
454 积分 2024-04-06 加入
Seasonal changes driving shifts in core microbes of Nongxiangxing Daqu: a integrated multi-omics analysis and deep learning
2个月前
已完结
Characteristic flavor compounds in soy protein isolate and their correlation with sensory attributes
7个月前
已完结
Effect of different aroma types of baijiu on the quality of Sichuan paocai
8个月前
已完结
Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic
8个月前
已完结
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
8个月前
已完结
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