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Seasonal variation shapes microbial succession and volatile flavor profiles during the production of strong-flavor Daqu
6天前
已完结
Effects of sorghum variety on fermentation microecology and flavor characteristics of sesame-flavor Baijiu
6天前
已完结
Microbial community succession, functional dynamics, and fermentative characteristic of yeasts in the fermented grains of strong-flavor baijiu
6天前
已完结
Evolution of fine structure and pasting properties in wheat starch during medium-high-temperature Daqu fermentation
21天前
已完结
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing
21天前
已完结
Integrating multi–omics to link core and region-specific microbiota to flavor metabolism in medium-temperature Daqu
2个月前
已完结
A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications
4个月前
已完结
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimization
6个月前
已完结
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
6个月前
已完结
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
6个月前
已完结
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