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0 积分 2026-04-13 加入
Profiling the potential producers of higher alcohol in different Daqu (a starter of Baijiu) by amplifying the key enzyme gene
2个月前
已完结
Revealing the key microorganisms producing higher alcohols and their assembly processes during Jiang-flavor Baijiu fermentation
2个月前
已完结
Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing
2个月前
已完结
Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese Baijiu (distilled spirit) brewing
2个月前
已完结
Comparison of ELSD and RID combined with HPLC for simultaneous determination of six rare sugars in food components
2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
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
5个月前
已完结
Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production
5个月前
已完结
Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process
5个月前
已完结
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