Lv11
30 积分 2026-04-13 加入
Comparison of ELSD and RID combined with HPLC for simultaneous determination of six rare sugars in food components
7小时前
待确认
Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus
27天前
已完结
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
2个月前
已完结
Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production
2个月前
已完结
Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process
2个月前
已完结
皖公网安备34019202002308
