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1490 积分 2025-11-08 加入
Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process
17天前
已关闭
Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu
2个月前
已完结
Moutai (Maotai): production and sensory properties
3个月前
已完结
Physicochemical properties, microbial community evolution, and flavor compounds during the mechanized production of Jiangxiangxing high-temperature daqu
3个月前
已完结
Daqu- A Traditional Chinese Liquor Fermentation Starter
3个月前
已关闭
Lentibacillus daqui sp. nov., isolated from high-temperature Daqu, a starter for production of Chinese Jiang-flavour Baijiu
3个月前
已完结
Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches
5个月前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
5个月前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
5个月前
已完结
Characterization of the content characteristics of pyrazines and volatile phenols in Chinese Baijiu Daqu by QuEChERS-UPLC-MS/MS approach
5个月前
已完结
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