Lv11
88 积分 2025-10-30 加入
Evolution of fine structure and pasting properties in wheat starch during medium-high-temperature Daqu fermentation
2小时前
已完结
Evolution of fine structure and pasting properties in wheat starch during medium-high-temperature Daqu fermentation
2小时前
已关闭
Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
1个月前
已完结
Co-evolutionary dynamics of microbial communities and flavor profiles during natural fermentation of Cabernet Sauvignon and Merlot: A comparative study within a single vineyard
2个月前
已完结
Clinical characterization and etiological insights: a small cohort study of pulmonary infections caused by Microascus spp. in critically ill patients
2个月前
已关闭
Analyzing the contribution of functional microorganism to volatile flavor compounds in Semillon wine and predicting their metabolic roles during natural fermentation
2个月前
已完结
From wheat to Daqu: regulating and predicting final flavor compounds in Daqu through physicochemical traits and microbiota of wheat
3个月前
已关闭
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
3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
3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
3个月前
已关闭
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