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Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
14天前
已完结
Decoding Baijiu flavor complexity: integrating dynamic sensory analysis, high-resolution metabolomics, and advanced mass spectrometry
1个月前
已完结
Construction of Chinese baijiu compound database using text mining and its application in assisting compound identification of liquid chromatography-high-resolution mass spectrometry data
1个月前
已完结
Structural characterization, antioxidant and immunomodulatory activities of a polysaccharide from a traditional Chinese rice wine, Guangdong Hakka Huangjiu
4个月前
已完结
Huangshui polysaccharide: A multifunctional additive for enhancing antioxidant activity, aroma profile, and gut health in baijiu
4个月前
已完结
Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation
5个月前
已完结
Structure elucidation and intestinal barrier protection of an α-D-glucan in Huangshui
7个月前
已完结
RNA-seq based elucidation of mechanism underlying the protective effect of Huangshui polysaccharide on intestinal barrier injury in Caco-2 cells
7个月前
已完结
Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu
7个月前
已完结
Pulse electric field assisted process for extraction of Jiuzao glutelin extract and its physicochemical properties and biological activities investigation
7个月前
已完结
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