Lv51
1500 积分 2025-11-08 加入
Comprehensive Evaluation and Construction of Drought Resistance Index System in Hulless Barley Seedlings
37分钟前
待确认
Exploring microbial dynamics associated with flavours production during highland barley wine fermentation
47分钟前
已完结
Characterization of Qingke Liquor Aroma from Tibet
1小时前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
2小时前
已完结
Promoting microbial community succession and improving the content of esters and aromatic compounds in strong-flavor Daqu via bioaugmentation inoculation
1个月前
已完结
Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process
2个月前
已关闭
Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu
3个月前
已完结
Moutai (Maotai): production and sensory properties
4个月前
已完结
Physicochemical properties, microbial community evolution, and flavor compounds during the mechanized production of Jiangxiangxing high-temperature daqu
4个月前
已完结
Daqu- A Traditional Chinese Liquor Fermentation Starter
4个月前
已关闭
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