Lv1
80 积分 2025-07-18 加入
Dynamics of microbial community and secondary pollutants in bioaerosols during the fermentation of Daqu
26天前
已完结
Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu
1个月前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
2个月前
已完结
Extracellular proteolytic enzyme-mediated amino exposure and β-oxidation drive the raspberry aroma and creamy flavor formation
2个月前
已完结
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
2个月前
已完结
The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu
3个月前
已完结
Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling
3个月前
已完结
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
3个月前
已完结
Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu
3个月前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
3个月前
已完结
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