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154 积分 2022-12-05 加入
Decoding off-odour profiles of six typical defective sauce-flavour Baijiu by integrating multidimensional detection and molecular docking
21天前
已完结
Decoding off-odour profiles of six typical defective sauce-flavour Baijiu by integrating multidimensional detection and molecular docking
21天前
已完结
Elucidating the Impact of High-Temperature Daqu on Base Baijiu of Sauce-Flavor Baijiu: From Key Aroma Compounds to Microbial Origins
21天前
已完结
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
21天前
已完结
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
21天前
已完结
Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu
21天前
已完结
Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu
21天前
已完结
Reprogramming emergent metabolism by engineering viable and functional fungal SynCom for bioaugmentation
21天前
已完结
Homogeneous selection and immigration limitation jointly shape brewing- suitable microbiomes in distillery workshops across Maotai town
22天前
已完结
Insights into the Aroma Profile of Sauce‐Flavor Baijiu by GC‐IMS Combined with Multivariate Statistical Analysis
22天前
已完结
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