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1470 积分 2025-07-18 加入
Synthesis and Application of MUV-10/Graphene Oxide Composite Fibers for Headspace SPME-GC-MS Determination of Flavor Compounds in Baijiu
1天前
已关闭
Modeling of industrial-scale anaerobic solid-state fermentation for Chinese liquor production
1个月前
已完结
Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu
1个月前
已完结
Application of Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes
1个月前
已完结
Nutrient composition, microbial diversity, and functional prediction of Baijiu distiller’s grains fermented feed via solid state fermentation at different temperatures
1个月前
已完结
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
1个月前
已完结
Modeling of industrial-scale anaerobic solid-state fermentation for Chinese liquor production
1个月前
已完结
Strong‐Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems
1个月前
已完结
Rapid determination of pit mud moisture content using hyperspectral imaging
4个月前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
5个月前
已完结
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