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1370 积分 2024-06-21 加入
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
2个月前
已完结
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
4个月前
已完结
Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters
10个月前
已完结
Chameleon-like microbes promote microecological differentiation of Daqu
10个月前
已完结
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