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356 积分 2024-07-15 加入
Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA
12小时前
待确认
Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
1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
1天前
已完结
Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
1天前
已完结
Comparison of two data processing approaches for aroma marker identification in different distilled liquors using comprehensive two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry dataset
1天前
已完结
Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu
1天前
已完结
Characterization of a Cryptic Plasmid pD403 from Lactobacillus plantarum and Construction of Shuttle Vectors Based on its Replicon
1个月前
已完结
Relationship between microbial protein and amino acid metabolism in fermented grains of long fermentation period strong-flavor Baijiu
1个月前
已完结
An overview of Bacillus proteases: from production to application
1个月前
已完结
Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome
1个月前
已完结
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