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98 积分 2025-10-30 加入
Analyzing the contribution of functional microorganism to volatile flavor compounds in Semillon wine and predicting their metabolic roles during natural fermentation
10小时前
已完结
From wheat to Daqu: regulating and predicting final flavor compounds in Daqu through physicochemical traits and microbiota of wheat
17天前
已关闭
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
27天前
已完结
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
1个月前
已完结
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
1个月前
已关闭
Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu
2个月前
已关闭
Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu
2个月前
已关闭
Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu
2个月前
已关闭
Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu
2个月前
已完结
Assessment of wheat Qu fermented at medium and high temperatures: Effects of Bupleurum addition on fermentation characteristics, volatile profiles, and microbial communities
2个月前
已完结
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