Lv4
800 积分 2025-01-12 加入
Unveiling the mystery of baijiu blending based on flavoromics
5天前
已完结
AminoAcidsDrivetheDeterministicAssemblyProcessofFungalCommunityandAffecttheFlavorMetabolitesinBaijiuFermentation
10天前
已完结
Rapid and Eco-Friendly Quality Grading of Sauce-Aroma Baijiu Using Soft Ionization by Chemical Reaction in Transfer-Quadrupole Orbitrap HRMS Fingerprinting
21天前
已完结
有机酸的过量产生会影响白酒发酵过程中微生物群落的演替和风味代谢
23天前
已完结
Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu
24天前
已完结
A combined physiological and proteomic approach to reveal lactic-acid-induced alterations in Lactobacillus casei Zhang and its mutant with enhanced lactic acid tolerance
1个月前
已完结
Cooperative response of pichia kudriavzevii and Saccharomyces cerevisiae to lactic acid stress in Baijiu fermentation
1个月前
已完结
Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu
1个月前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
2个月前
已完结
An efficient phthalate ester-degrading Bacillus subtilis: Degradation kinetics, metabolic pathway, and catalytic mechanism of the key enzyme
3个月前
已完结
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