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330 积分 2025-11-25 加入
Simultaneous coupling of Maillard reaction and heat-induced aggregation: a strategy for regulating the structural evolution of soybean protein isolate - chitosan oligosaccharide conjugated nanogels
1小时前
求助中
Aldehyde metabolism in Maotai-flavor Baijiu: insights from integrated metagenomic and metaproteomic analyses
2个月前
已完结
Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks
2个月前
已完结
Non-Saccharomyces yeasts enhance yield and flavor in industrial xiaoqu light-flavor baijiu production
2个月前
已完结
Solid-state fermentation of grain sorghum to produce Chinese liquor: Effect of grain properties and fermenting culture
2个月前
已完结
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
3个月前
已完结
Fluidized bed drying of baker's yeast: moisture levels, drying rates, and viability changes during drying
4个月前
已关闭
Identification and reconstruction of the core microbiota in natural fermentation systems: a case study of jiuyao
4个月前
已关闭
Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu
4个月前
已完结
Non-Saccharomyces yeasts enhance yield and flavor in industrial xiaoqu light-flavor baijiu production
4个月前
已完结
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