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198 积分 2025-09-17 加入
Insights into the multi-scale starch structure and sugar profile of fermented Sorghum grains (Sorghum bicolor (L) Moench) in solid-state stacking fermentation of sauce-flavor baijiu
1个月前
已完结
Molecular evolution of starch structure and sugar supply dynamics during the initial fermentation stages of Jiangxiangxing Baijiu
2个月前
已完结
Chemical signatures and sensory perception of Nongxiangxing Baijiu: regional and quality-grade discrimination and the modulatory role of ethanol
3个月前
已完结
Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning
3个月前
已关闭
Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds
3个月前
已完结
Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis
3个月前
已完结
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
3个月前
已完结
Impact of rice wine jiuqu-soaking on the quality of steamed rice
4个月前
已完结
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
4个月前
已完结
Flavor development of traditional Huangjiu (Chinese rice wine) from Jiaxing by consecutive fermentation: Metagenomic and metabolomic evaluation
4个月前
已关闭
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