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60 积分 2026-02-20 加入
Differences in microbial communities among different types of zaopei and their effects on quality and flavor of baijiu
15天前
已完结
Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma
1个月前
已完结
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu
3个月前
已完结
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
3个月前
已完结
Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
6个月前
已完结
Unraveling the water source and formation process of Huangshui in solid-state fermentation
6个月前
已完结
Enhancement of physical and chemical properties of rice hull via Huangshui bioconversion for improved Baijiu quality
6个月前
已完结
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies
7个月前
已完结
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
7个月前
已完结
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters
7个月前
已完结
An experimental paradigm for studying EEG correlates of olfactory discrimination
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