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Title:Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China
3天前
已完结
Effects of protein posttranslational modifications on meat quality: A review
1个月前
已完结
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism
1个月前
已完结
Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis
1个月前
已完结
Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces
1个月前
已完结
Research trends in Jiang‐flavor baijiu fermentation: From fermentation microecology to environmental ecology
1个月前
已完结
Classification and function of RNA–protein interactions
1个月前
已完结
SMRT sequencing combined with physicochemical and sensory analysis reveals differences in microbial community structure and quality among medium-high-temperature Daqu samples from Shandong Province
2个月前
已完结
Analysis of the fungal community structure and sensory quality of high-temperature Daqu via high-throughput sequencing and the PAM algorithm
2个月前
已关闭
PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of zha-chili
2个月前
已完结
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