Lv2
120 积分 2024-06-10 加入
Decoding the core microbiota during liquor fermentation of sauce-aroma baijiu: Advances in the characteristics of core microbial communities and their regulatory strategies
2个月前
已完结
Interactions between flavor compounds and food ingredients and their influence on flavor perception
4个月前
已完结
Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?
4个月前
已完结
GROMOS-RONS: A Force Field for Simulations of Reactive Oxygen and Nitrogen Species
4个月前
已完结
Definition and testing of the GROMOS force-field versions 54A7 and 54B7
4个月前
已完结
Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
8个月前
已完结
Strong‐Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems
8个月前
已完结
Strong‐Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems
8个月前
已完结
Analysis of differences in microorganisms and aroma profiles between normal and off-flavor pit mud in Chinese strong-flavor Baijiu
8个月前
已完结
Succession of microbial community of the pit mud under the impact of Daqu of Nongxiang Baijiu
8个月前
已完结
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