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30 积分 2026-03-25 加入
Machine learning discrimination of quality grades of base liquor integrating GC-TOF/MS and GC-IMS data analysis: Case study of strong-flavor Chinese baijiu
6天前
已完结
Interdisciplinary omics of Daqu and Baijiu: A bibliometric analysis (2011–2025)
7天前
已完结
Transcription Factor ROX1 Controls Oxidative Stress Homeostasis in Saccharomyces cerevisiae at Low pH
28天前
已完结
High-Throughput Method for Wide-Coverage and Quantitative Phenolic Fingerprinting in Plant-Origin Foods and Urine Samples
1个月前
已完结
Cross-feeding, cooperation and competition within a guaiacols-synthetic community for food fermentations
1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
2个月前
已完结
Study on the interaction between high-yielding ethyl acetate yeast and lactic acid degrading bacteria in the fermentation microorganisms of Light-Flavored Baijiu
2个月前
已完结
Coming to a consensus about APRN regulation
2个月前
已完结
Distribution characteristic, synthesis mechanism and regulation measures of ethyl acetate in strong flavor Baijiu: A review
2个月前
已完结
Improvement of polygalacturonase production at high temperature by mixed culture of Aspergillus niger and Saccharomyces cerevisiae
2个月前
已完结
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