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240 积分 2025-12-30 加入
Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
1个月前
已完结
Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
1个月前
已完结
Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures
1个月前
已完结
Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu
1个月前
已完结
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives
1个月前
已完结
Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis
1个月前
已完结
Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu
1个月前
已完结
Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics
1个月前
已完结
Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu
4个月前
已完结
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
4个月前
已完结
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