Lv422
580 积分 2024-02-25 加入
Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi
1个月前
已完结
Evolution of fermented grain yeast communities in strong‐flavour baijiu and functional validation of yeasts that produce superior flavour substances
1个月前
已完结
The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages
1个月前
已完结
Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu
1个月前
已完结
The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation
1个月前
已完结
Temperature-dependent alcohol acyltransferase reactions as the main enzymatic way to produce short-chain (C4–C8) and medium-chain (C9–C13) esters over the whole Daqu-making process
1个月前
已完结
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