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34 积分 2024-04-17 加入
Multi-omics investigation of microbial community dynamics and metabolic regulation in mulberry wine fermentation under temperature and acid stress
23天前
已完结
Extensive Heart-Cut 2D GC-MS/Olfactometry Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of Five-Grain Derived Compounds to Baijiu Aroma
1个月前
已完结
Unveiling the mystery of baijiu blending based on flavoromics
3个月前
已完结
Flavor evolution of Pu-erh tea (ripe tea): Quantitative characterization of volatile dynamics during natural aging
3个月前
已完结
Aroma characterization and reconstitution of strong-aroma baijiu: Insights into sensory profiles and key odor-active compounds from Chinese core production areas
6个月前
已完结
Flavoromic Exploration of Regional Variations, Consumer Preferences, and the Role of Volatile and Nonvolatile Compounds in Strong-Aroma Baijiu
7个月前
已完结
Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation
8个月前
已完结
Heap Fermentation Modes of Sauce-flavored Baijiu: Microbial Metabolic Differences and Optimization Strategies for Mechanized Fermentation
8个月前
已完结
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