Lv21
158 积分 2023-12-26 加入
Integrating multi–omics to link core and region-specific microbiota to flavor metabolism in medium-temperature Daqu
1小时前
求助中
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
29天前
已完结
Decoding the aroma characterization and influencing factor in the core brewing process of China’s northern Sauce-Flavored Baijiu
2个月前
已完结
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
5个月前
已完结
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimization
6个月前
已完结
Degradation of ethyl carbamate in strong-flavor Baijiu by the microbial combination culture
6个月前
已完结
Effect of yeast species on the terpenoids profile of Chinese light-style liquor
9个月前
已完结
Research Progress on the exposure risk and formation mechanism of ethyl carbamate in Chinese baijiu
9个月前
已完结
Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method
10个月前
已关闭
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