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620 积分 2023-09-18 加入
What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
25天前
已完结
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
25天前
已完结
Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor
25天前
已完结
Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry
25天前
已完结
Determination and formation of Ethyl Carbamate in Chinese spirits
4个月前
已完结
Ethylcarbamate in fermented beverages and foods. II. Possible formation of ethylcarbamate from diethyl dicarbonate addition to wine
4个月前
已完结
Studies on Cyanogenic Glycoside of Sorghum Vulgare
5个月前
已完结
Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor
6个月前
已完结
Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation
6个月前
已完结
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