Lv3
350 积分 2023-05-17 加入
Research progress in the flavor chemistry and health effects of Baijiu
4天前
已完结
Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu
7天前
已完结
Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation
7天前
已完结
Effects of gallic acid on the release of aroma compounds in Moutai Baijiu
8天前
已完结
Effects of gallic acid on the release of aroma compounds in Moutai Baijiu
8天前
已完结
“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu
12天前
已完结
A systematic pipeline coupling UHPLC-MS/MS with diagnostic ions screening to reveal the impact of oak barrel toasting on hydrolysable tannin profiles in wine
13天前
已完结
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
20天前
已关闭
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
21天前
已关闭
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
2个月前
已完结
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