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50 积分 2025-07-04 加入
Structural characterization, antioxidant and immunomodulatory activities of a polysaccharide from a traditional Chinese rice wine, Guangdong Hakka Huangjiu
14小时前
已完结
Huangshui polysaccharide: A multifunctional additive for enhancing antioxidant activity, aroma profile, and gut health in baijiu
14小时前
已完结
Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation
1个月前
已完结
Structure elucidation and intestinal barrier protection of an α-D-glucan in Huangshui
2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
2个月前
已完结
Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu
2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
2个月前
已完结
Exploring the anticorrosion properties of wastewater from a winemaking process for the protection of carbon steel in acid environments
2个月前
已完结
Preparation of Environmental Probiotic Factor γ-Polyglutamic Acid via Microbial Fermentation Using Baijiu Brewing Steamer Bottom Water as a Basic Substrate
2个月前
已完结
Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review
2个月前
已完结
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