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38 积分 2025-02-12 加入
Deciphering the mechanisms underlying regional heterogeneity of high-temperature Daqu through integrated electronic sensory, volatilome, and microbiome analysis
19小时前
待确认
Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu
1天前
已完结
Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu
4天前
已完结
Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics
5天前
已完结
Perspectives for the microbial production of ethyl acetate
7天前
已完结
A study of complete brewing process of Jiang-flavor Baijiu and brewing functions of thermotolerant actinomycetes
1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
1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
2个月前
已完结
Thermoflavimicrobium daqui sp. nov., a thermophilic microbe isolated from Moutai-flavour Daqu
3个月前
已完结
The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu
3个月前
已完结
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