Lv11
50 积分 2024-11-20 加入
Study on characteristic aroma compounds of Qingke baijiu and their biosynthesis mechanism
8小时前
待确认
Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China
9小时前
待确认
Flavoromic Exploration of Regional Variations, Consumer Preferences, and the Role of Volatile and Nonvolatile Compounds in Strong-Aroma Baijiu
1个月前
已完结
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis
1个月前
已完结
Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence
2个月前
已完结
Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing
4个月前
已完结
Evolving the core microbial community in pit mud based on bioturbation of fortified Daqu
4个月前
已完结
Isolation, identification, and optimization of the fibrinolytic protease-producing strains
4个月前
已完结
Probiotic properties of yeasts in traditional fermented foods and beverages
1年前
已完结
Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features
1年前
已完结
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