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40 积分 2026-01-12 加入
Analyzing the metabolic mechanisms and regulation of flavor compounds in Baijiu from a microbial sociology perspective
3天前
已完结
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
12天前
已完结
Abundance-stratified microbial succession underlies functional stability in traditional solid-state fermentation
12天前
已完结
Ecological processes in microbial community time series during sauce-flavor baijiu fermentation
12天前
已完结
Commentary: “Quantitative” vs quantitative Headspace Solid-Phase Microextraction (HS-SPME) in food volatile and flavor compounds analysis
17天前
已完结
Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
19天前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
27天前
已完结
A study of complete brewing process of Jiang-flavor baijiu and brewing functions of thermotolerant actinomycetes
1个月前
已完结
Rare microbial taxa as potential drivers of yield variation in sauce-flavor baijiu fermentation: Insights from microecology and machine learning
1个月前
已完结
Decoding the core microbiota during liquor fermentation of sauce-aroma baijiu: Advances in the characteristics of core microbial communities and their regulatory strategies
1个月前
已完结
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