Lv13
58 积分 2024-06-23 加入
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism
11小时前
已完结
Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor Daqu
14小时前
已完结
Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu
1天前
已完结
Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process
7天前
已完结
Biochemical characterisation and dominance of different hydrolases in different types of Daqu – a Chinese industrial fermentation starter
7天前
已完结
From fungi to lactic acid bacteria: Dominant microorganisms govern stage-specific esters biosynthesis in pit microecology of strong-flavor baijiu
1个月前
已完结
Biotechnology meets AI: Accelerating next-generation of microbial breeding for food biomanufacturing
2个月前
已完结
Microbial biosynthesis of fruit-like aroma compounds: Strategies and challenges toward sustainable food flavor production
2个月前
已完结
Novel minor lipase from Rhizopus chinensis during solid-state fermentation: Biochemical characterization and its esterification potential for ester synthesis
5个月前
已完结
Solid-state fermentation for ‘whole-cell synthetic lipase’ production from Rhizopus chinensis and identification of the functional enzyme
5个月前
已完结
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