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150 积分 2025-02-12 加入
Analysis of microbial diversity and volatile metabolites across different types of pit mud in sauce-flavored Baijiu based on nanopore sequencing and metabolomics
1天前
待确认
Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong‐Flavor Baijiu
1个月前
已完结
Co-utilization of carbon sources in microorganisms for the bioproduction of chemicals
2个月前
已完结
Intracardiac air bubbles in a neonate with necrotizing enterocolitis
2个月前
已完结
A Novel Data Fusion Strategy of GC-MS and 1H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu
3个月前
已完结
Machine Learning Discrimination and Prediction of Different Quality Grades of Sauce-Flavor Baijiu Based on Biomarker and Key Flavor Compounds Screening
3个月前
已完结
Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishui river basin
3个月前
已完结
Differences in flavor characteristics of Rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
3个月前
已完结
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