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430 积分 2025-08-28 加入
Bioaugmentation with Zymomonas mobilis modulates microbial succession and enhances volatile profiles in strong-flavor Daqu fermentation
2小时前
已完结
From mung bean to Minglv-flavor baijiu: Unraveling the signature aroma profile and aging dynamic
19天前
已完结
The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation
19天前
已完结
The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production
19天前
已完结
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
19天前
已完结
Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu
19天前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
21天前
已完结
Green urea production for sustainable agriculture
21天前
已完结
Distribution characteristic, synthesis mechanism and regulation measures of ethyl acetate in strong flavor Baijiu: A review
1个月前
已完结
Investigating the variations in microbiome and volatilome characteristics of sauce-flavor Muqu across different grades and production rounds
3个月前
已完结
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