Lv4
450 积分 2022-11-21 加入
Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu
1个月前
已完结
Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu
1个月前
已完结
Key aroma compounds and their perceptual interaction effects on floral aroma perception in two typical light-flavour baijiu (Qingcha Daqu and Xucha Daqu)
2个月前
已完结
Unlocking the Feng-flavor baijiu code: Single-strain yeast inoculants outperform co-cultures in enhancing sweet honey-ester aroma
2个月前
已关闭
Unlocking the Feng-flavor baijiu code: Single-strain yeast inoculants outperform co-cultures in enhancing sweet honey-ester aroma
2个月前
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
2个月前
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
3个月前
已完结
Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification
3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
4个月前
已完结
Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu
5个月前
已完结
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