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Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu
10小时前
待确认
Preparation of Fangxian traditional Xiaoqu and its evolution of microbial communities and aroma compounds during fermentation
9天前
已完结
Environmental factor driven microbial interactions regulate flavor metabolisms in polymicrobial fermented alcoholic beverages: A dynamic coupling framework
3个月前
已完结
Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science
3个月前
已完结
Integration of multisensory technology and untargeted metabolomics to investigate the impact of geographic regions on the volatile and non-volatile metabolites of goji berry wine
3个月前
已完结
Analysis and regulation of baijiu aroma-active compounds: integrating metabolomics, sensory genomics, and artificial intelligence
3个月前
已完结
HS-SPME and SDE combined with GC–MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor
4个月前
已完结
Dangshen Huangjiu prevents gastric mucosal injury and inhibits Akt/NF-κB pathway
4个月前
已完结
Preparation of Gastrodia elata sweet rice wine and study on flavor and taste characteristics
4个月前
已完结
Flavor characteristics and metabolomics of sweet rice wine fermented with different non-Saccharomyces yeasts
4个月前
已完结
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