Lv44
730 积分 2024-04-28 加入
Decoding temperature-regulated flavor metabolism in Bacillus licheniformis from Daqu using multi-omics
5小时前
已完结
Decoding temperature-regulated flavor metabolism in Bacillus licheniformis from Daqu using multi-omics
1天前
已关闭
Coupling ensemble learning with multi-omics: a novel data-driven strategy for Daqu quality assessment and validation
3天前
已完结
Food inflammation index reveals the key inflammatory components in foods and heterogeneity within food groups: How do we choose food?
1个月前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
3个月前
已完结
Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS
3个月前
已完结
Decoding off-odour profiles of six typical defective sauce-flavour Baijiu by integrating multidimensional detection and molecular docking
4个月前
已关闭
Thermodynamic equilibrium-driven blending technology for Baijiu standardization
4个月前
已完结
Silica coated insect proof screens for effective insect control in greenhouses
4个月前
已完结
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process
5个月前
已完结
皖公网安备34019202002308
