Lv1
70 积分 2025-02-11 加入
Seasonal changes driving shifts in core microbes of Nongxiangxing Daqu: a integrated multi-omics analysis and deep learning
8个月前
已完结
Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu
9个月前
已完结
Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs
9个月前
已完结
The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu
11个月前
已完结
Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
11个月前
已完结
Differences in microbial communities among different types of zaopei and their effects on quality and flavor of baijiu
11个月前
已完结
Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation
11个月前
已完结
Identification of Dominant Microbes and Their Successions During Solid-State Fermentation of Luzhou-Flavour Liquor Based on High-Throughput Sequencing Following Culture
11个月前
已完结
Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
11个月前
已完结
Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review
11个月前
已完结
皖公网安备34019202002308
