Lv7
4130 积分 2024-07-15 加入
Community-level bioaugmentation results in enzymatic activity- and aroma-enhanced Daqu through altering microbial community structure and metabolic function
1小时前
待确认
Insights into the morphology‐productivity relationship of filamentous fungi through small‐scale cultivation and automated microscopy of Thermothelomyces thermophilus
2小时前
求助中
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
2小时前
待确认
Multi-omics insights into the formation mechanism of aging quality in white tea (Bai Mudan) during storage: Integrating sensory evaluation, volatilomics, metabolomics, and metagenomics
8小时前
待确认
Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
13天前
已完结
Distribution characteristic, synthesis mechanism and regulation measures of ethyl acetate in strong flavor Baijiu: A review
17天前
已完结
Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu
21天前
已完结
Uncovering key residues responsible for the thermostability of a thermophilic 1,3(4)-β-d-glucanase from Nong flavor Daqu by rational design
21天前
已完结
Effect of storage on microbioa and enzyme proteomic profile of low-temperature Daqu
22天前
已完结
Metagenomics-based gene exploration and biochemical characterization of novel glucoamylases and α-amylases in Daqu and Pu-erh tea microorganisms
24天前
已完结
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