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Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
1天前
待确认
Dietary supplementation with host-associated low-temperature potential probiotics improves the growth, immunity, digestive enzyme activity, and intestinal microbial population of olive flounder (Paralichthys olivaceus)
2天前
已完结
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds
2个月前
已完结
Analysis of bacterial community structure and taste quality of different colored high-temperature Daqu in the Xiangyang region, China
4个月前
已完结
Analysis of microbial diversity and volatile metabolites across different types of pit mud in sauce-flavored Baijiu based on nanopore sequencing and metabolomics
6个月前
已完结
Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong‐Flavor Baijiu
7个月前
已完结
Co-utilization of carbon sources in microorganisms for the bioproduction of chemicals
8个月前
已完结
Intracardiac air bubbles in a neonate with necrotizing enterocolitis
8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
9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
9个月前
已完结
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