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30 积分 2026-04-02 加入
Effect of Fermentation Processing on the Flavor of Baijiu
19天前
已完结
Properties and application of antioxidant and antibacterial composite films based on methylcellulose and spine grape pomace fabricated by thermos-compression molding
19天前
已完结
Revealing the key microorganisms producing higher alcohols and their assembly processes during Jiang-flavor Baijiu fermentation
25天前
已完结
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
2个月前
已完结
Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)
2个月前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
2个月前
已完结
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