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58 积分 2025-02-12 加入
Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu
1天前
待确认
Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics
2天前
已完结
Perspectives for the microbial production of ethyl acetate
4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
Elucidating microbial succession dynamics and flavor metabolite formation during two rounds of natural fermentation of Qingxiangxing baijiu: integration of flavoromics and genomics
3个月前
已完结
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
4个月前
已完结
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