Lv4
420 积分 2025-01-14 加入
Evolution of fine structure and pasting properties in wheat starch during medium-high-temperature Daqu fermentation
29天前
已完结
Enhancing alkaline protease production in Bacillus amyloliquefaciens via surfactin-mediated mechanisms and metabolic engineering
4个月前
已完结
Research progress of wine aroma components: A critical review
6个月前
已完结
New insights into searching patulin degrading enzymes in Saccharomyces cerevisiae through proteomic and molecular docking analysis
6个月前
已完结
Engineering Saccharomyces cerevisiae for high-efficient production of ursolic acid via cofactor engineering and acetyl-CoA optimization
6个月前
已完结
Btn2p influences arginine metabolism and ethanol tolerance in Saccharomyces cerevisiae during Huangjiu fermentation
6个月前
已完结
Decoding the core microbiota during liquor fermentation of sauce-aroma baijiu: Advances in the characteristics of core microbial communities and their regulatory strategies
6个月前
已完结
Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics
6个月前
已完结
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
6个月前
已完结
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
6个月前
已完结
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