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60 积分 2026-02-20 加入
Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma
7天前
已完结
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu
1个月前
已完结
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
1个月前
已完结
Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
5个月前
已完结
Unraveling the water source and formation process of Huangshui in solid-state fermentation
5个月前
已完结
Enhancement of physical and chemical properties of rice hull via Huangshui bioconversion for improved Baijiu quality
5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
5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
5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
5个月前
已完结
Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
5个月前
已完结
An experimental paradigm for studying EEG correlates of olfactory discrimination
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