Lv4
450 积分 2022-11-21 加入
Key aroma compounds and their perceptual interaction effects on floral aroma perception in two typical light-flavour baijiu (Qingcha Daqu and Xucha Daqu)
7天前
已完结
Unlocking the Feng-flavor baijiu code: Single-strain yeast inoculants outperform co-cultures in enhancing sweet honey-ester aroma
8天前
已关闭
Unlocking the Feng-flavor baijiu code: Single-strain yeast inoculants outperform co-cultures in enhancing sweet honey-ester aroma
8天前
已关闭
Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu
8天前
已完结
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
1个月前
已完结
Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification
1个月前
已完结
Elucidating microbial succession dynamics and flavor metabolite formation during two rounds of natural fermentation of Qingxiangxing baijiu: integration of flavoromics and genomics
2个月前
已完结
Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu
3个月前
已完结
Temperature adaptability drives functional diversity and horizontal gene transfer within microbial communities in Daqu solid-state fermentation
4个月前
已完结
Microbial engineering for Baijiu quality enhancement: Insights and perspectives
4个月前
已完结
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