Lv1
50 积分 2026-03-25 加入
Comparative titres, location and properties of tannin acyl hydrolase produced by Aspergillus niger PKL 104 in solid-state, liquid surface an submerged fermentations
24天前
已完结
Integrating multi-omics to link core and region-specific microbiota to flavor metabolism in medium-temperature Daqu
1个月前
已关闭
Occurrence and risk assessment of ethyl carbamate in Chinese Baijiu: precursor composition and formation during storage
1个月前
已完结
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
1个月前
已完结
Interdisciplinary omics of Daqu and Baijiu: A bibliometric analysis (2011–2025)
1个月前
已完结
Transcription Factor ROX1 Controls Oxidative Stress Homeostasis in Saccharomyces cerevisiae at Low pH
2个月前
已完结
High-Throughput Method for Wide-Coverage and Quantitative Phenolic Fingerprinting in Plant-Origin Foods and Urine Samples
3个月前
已完结
Cross-feeding, cooperation and competition within a guaiacols-synthetic community for food fermentations
3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
3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
3个月前
已完结
皖公网安备34019202002308
