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60 积分 2022-12-05 加入
Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu
18小时前
已完结
Unraveling microbial synergy in blended Daqu: A multi-omics approach to decoding the unique flavor profile of Jiuliangxiang baijiu
18小时前
已完结
Analysis of differences in physicochemical properties of different sorghum varieties and their influence on the selection of raw materials for winemaking
18小时前
已完结
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
18小时前
已完结
Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
18小时前
已完结
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu
18小时前
已完结
Taibaiella chishuiensis sp. nov., isolated from freshwater
18小时前
已完结
Decoding off-odour profiles of six typical defective sauce-flavour Baijiu by integrating multidimensional detection and molecular docking
24天前
已完结
Decoding off-odour profiles of six typical defective sauce-flavour Baijiu by integrating multidimensional detection and molecular docking
24天前
已完结
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