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40 积分 2026-02-17 加入
Unlocking the microbial mechanisms in fermented bean products: advances and future directions in multi-omics and machine learning approaches
1个月前
已完结
Lentibacillus daqui sp. nov., isolated from high-temperature Daqu, a starter for production of Chinese Jiang-flavour Baijiu
2个月前
已完结
Real-time monitoring and quality evaluation of medium and high temperature Daqu fermentation process by computer vision technology
2个月前
已完结
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods
2个月前
已完结
Aroma characterization of Chinese liquor: Yanghe Daqu, Wuliangye, Jiannanchun and Maotai
2个月前
已关闭
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
2个月前
已完结
Identification and primary application of two high-yield glucoamylase moulds from Luzhou-flavor Daqu
2个月前
已完结
Unlocking the microbial mechanisms in fermented bean products: advances and future directions in multi-omics and machine learning approaches
3个月前
已完结
Engineering Dynamic Proton "Hubs" in Hydrogen-Bonded Frameworks for Superprotonic Conductivity
2个月前
已采纳
From pain relief to proliferation arrest: Synthesis and biological evaluation of novel diclofenac-tethered Schiff bases as VEGFR-2 inhibitors and apoptosis inducers, guided by in silico molecular docking and ADME profiling
3个月前
已采纳
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