Lv11
30 积分 2023-11-01 加入
Succession patterns of aroma components during brewing process of broomcorn millet (Panicum miliaceum L.) Huangjiu
2小时前
已完结
Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry
7天前
已完结
Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)
8天前
已完结
Microbial Diversity and Aroma Profile Variations in Stinky Tofu Across Different Regions
20天前
已完结
Correlation between volatile flavor compounds and bacterial communities in traditional Northeastern soybean paste under different salinities: exploration of new strains for flavor improvement in fermented foods
21天前
已完结
Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China
21天前
已完结
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
21天前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
22天前
已完结
Correlation between microbial communities and flavor compounds in Suantangzi dough from Liaoning Province, China
26天前
已完结
Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn
6个月前
已完结
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