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40 积分 2025-04-08 加入
Evolution of aroma compounds in round soy sauce aroma type Baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
5个月前
已完结
6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma Type Baijiu
5个月前
已完结
Research Progress on the Profile of Trace Components in Baijiu
5个月前
已完结
The insights into sour flavor and organic acids in alcoholic beverages
5个月前
已完结
Acetate:succinate CoA-transferase in the anaerobic mitochondria of Fasciola hepatica
6个月前
已完结
Molecular analysis of the anaerobic succinate degradation pathway in Clostridium kluyveri
6个月前
已完结
A New Pathway for Forming Acetate and Synthesizing ATP during Fermentation in Bacteria
6个月前
已完结
Anaerobic pyruvate metabolism of Tritrichomonas foetus and Trichomonas vaginalis hydrogenosomes
6个月前
已完结
Improving the flavor components, metabolic characteristics, and antioxidant activity of American ginseng by lactic acid bacteria and yeast fermentation
9个月前
已完结
Research Progress on the Profile of Trace Components in Baijiu
11个月前
已完结
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