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40 积分 2025-07-25 加入
A quantitative starch–iodine method for measuring alpha-amylase and glucoamylase activities
1个月前
已完结
A quantitative starch–iodine method for measuring alpha-amylase and glucoamylase activities
4个月前
已完结
Metaproteomics reveals protein composition of multiple saccharifying enzymes in nongxiangxing daqu and jiangxiangxing daqu under different thermophilic temperatures
5个月前
已完结
Microbiota stratification and succession of amylase‐producing Bacillus in traditional Chinese Jiuqu (fermentation starters)
5个月前
已完结
Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
6个月前
已完结
Effects of fermented tea by Aspergillus cristatus on the characteristic aroma and non‐volatile components of Jiang‐flavor baijiu
6个月前
已完结
Characterization of the key aroma compounds in Herbal Baijiu via a sensitivity approach
6个月前
已完结
The "two-hump" evolution of ethyl carbamate (EC) and key precursor cyanide during Chinese Baijiu solid-state distillation
6个月前
已完结
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
6个月前
已完结
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