Lv11
40 积分 2025-08-08 加入
Comparison of Potent Odorants in Traditional and Modern Types of Chinese Xiaoqu Liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses
2小时前
待确认
Isolation and Identification of Representative Fungi from Shaoxing Rice Wine Wheat Qu Using a Polyphasic Approach of Culture-Based and Molecular-Based Methods
3个月前
已完结
A High Esterifying Enzyme-Producing Rhizopus Strain for Fortified Daqu: Screening, Preparation, and Microbial Community Characterization
3个月前
已完结
Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System
4个月前
已完结
Forest conversion alters microbial decomposition of soil organic matter
6个月前
已完结
The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor
1年前
已完结
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
1年前
已完结
CAUSAL AND SYNDROMATIC ANALYSIS
1年前
已完结
Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough
1年前
已完结
Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation
1年前
已完结
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