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Microbiomics and machine learning-assisted approaches reveal amino acid patterns in high-temperature Daqu
28天前
已完结
Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu
1个月前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
1个月前
已完结
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
2个月前
已完结
Dissecting the microbial, physicochemical, and flavor dynamics of core and peel layers in Houhuo Daqu: Insights into quality regulation
2个月前
已完结
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