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Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters
19小时前
已完结
Metagenomics reveals potential antimicrobial peptides in Chinese baijiu fermentation
19小时前
已完结
Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids
19小时前
已完结
Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach
20小时前
已完结
The influence of cardamine hupingshanensis on the microbial community structure of jiuqu and the variation of flavor during the fermentation process of selenium-rich Chinese huangjiu
2个月前
已完结
Production of 5α-androstene-3,17-dione from phytosterols by co-expression of 5α-reductase and glucose-6-phosphate dehydrogenase in engineered Mycobacterium neoaurum
4个月前
已完结
Cultivable bacterial diversity and amylase production in three typical Daqus of Chinese spirits
6个月前
已完结
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
6个月前
已完结
Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality
6个月前
已完结
Comparison of α‐amylase activities from different assay methods
6个月前
已完结
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