Lv11
30 积分 2025-07-25 加入
A quantitative starch–iodine method for measuring alpha-amylase and glucoamylase activities
1小时前
已完结
Metaproteomics reveals protein composition of multiple saccharifying enzymes in nongxiangxing daqu and jiangxiangxing daqu under different thermophilic temperatures
1个月前
已完结
Microbiota stratification and succession of amylase‐producing Bacillus in traditional Chinese Jiuqu (fermentation starters)
1个月前
已完结
Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
1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
1个月前
已完结
Characterization of the key aroma compounds in Herbal Baijiu via a sensitivity approach
1个月前
已完结
The "two-hump" evolution of ethyl carbamate (EC) and key precursor cyanide during Chinese Baijiu solid-state distillation
2个月前
已完结
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
2个月前
已完结
Decoding the Molecular Mechanism of Cellar Aroma Loss Between the Traditional and Modern Upper Steaming During the Strong‐Aroma Type Baijiu Brewing
2个月前
已完结
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