Lv1
18 积分 2023-05-03 加入
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
3天前
已完结
The spatiotemporal heterogeneity of microbial community assembly during pit fermentation of soy sauce flavor baijiu
12天前
已完结
Exploring major variable factors influencing flavor and microbial characteristics of upper jiupei
12天前
已完结
Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentation
4个月前
已完结
Evolution of fermented grain yeast communities in strong‐flavour baijiu and functional validation of yeasts that produce superior flavour substances
10个月前
已完结
Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus
10个月前
已完结
Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae
10个月前
已完结
Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain
10个月前
已完结
Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21
10个月前
已完结
Non-Saccharomyces yeasts highly contribute to characterisation of flavour profiles in greengage fermentation
11个月前
已完结
皖公网安备34019202002308
