Lv1
30 积分 2024-09-18 加入
Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu
1小时前
待确认
Temporal metabolomic dynamics and microbial functional mechanisms unravel biomarkers for distinguishing maturation stages and types in medium- and high-temperature daqu
1小时前
已完结
Chinese Baijiu distiller's grains resourcing: Current progress and future prospects
1天前
已完结
Temporal metabolomic dynamics and microbial functional mechanisms unravel biomarkers for distinguishing maturation stages and types in medium- and high-temperature daqu
1天前
已完结
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
1个月前
已完结
Contribution of moisture to functional microbial succession and functional expression in medium-high temperature Daqu
1个月前
已完结
Tempo-spatial dynamics of physicochemical properties and microbial communities in high-temperature Daqu during the fermentation process
1个月前
已完结
Identifying Key Microorganisms During the Low-Temperature Incubation Phase in the Production of Medium-High Temperature Daqu
1个月前
已完结
The rate of change in temperature and humidity during the temperature increase period determines the microbial community structure and function of Medium-high temperature Daqu
1个月前
已完结
Physicochemical properties, microbial community evolution, and flavor compounds during the mechanized production of Jiangxiangxing high-temperature Daqu
1个月前
已完结
皖公网安备34019202002308
