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110 积分 2025-07-18 加入
Nutrient composition, microbial diversity, and functional prediction of Baijiu distiller’s grains fermented feed via solid state fermentation at different temperatures
22天前
已完结
Solid-state fermentation with pretreated rice husk: Green technology for the distilled spirit (Baijiu) production
23天前
已完结
Challenges and perspectives for engineering studies on traditional food solid-state fermentation: insights from Baijiu production
1个月前
已完结
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
1个月前
已完结
Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds
1个月前
已完结
Dynamics of microbial community and secondary pollutants in bioaerosols during the fermentation of Daqu
6个月前
已完结
Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu
7个月前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
7个月前
已完结
Extracellular proteolytic enzyme-mediated amino exposure and β-oxidation drive the raspberry aroma and creamy flavor formation
8个月前
已完结
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
8个月前
已完结
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