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Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu
1天前
求助中
Microbiomics and machine learning-assisted approaches reveal amino acid patterns in high-temperature Daqu
22天前
已完结
Coupling ensemble learning with multi-omics: a novel data-driven strategy for Daqu quality assessment and validation
22天前
已完结
Analyzing the metabolic mechanisms and regulation of flavor compounds in Baijiu from a microbial sociology perspective
28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
1个月前
已完结
Abundance-stratified microbial succession underlies functional stability in traditional solid-state fermentation
1个月前
已完结
Ecological processes in microbial community time series during sauce-flavor baijiu fermentation
1个月前
已完结
Commentary: “Quantitative” vs quantitative Headspace Solid-Phase Microextraction (HS-SPME) in food volatile and flavor compounds analysis
1个月前
已完结
Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
1个月前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
1个月前
已完结
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