Lv41
600 积分 2024-04-28 加入
Combining metabolomics and microbiomics to analyze metabolite differences and microbial contributions in different grades of oolong tea
38分钟前
已完结
Microbial Engineering for Baijiu Quality Enhancement: Insights and Perspectives
1小时前
已完结
Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
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
1个月前
已完结
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
1个月前
已完结
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
3个月前
已完结
Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu
6个月前
已完结
Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics
6个月前
已完结
Intelligent Manufacturing Challenges and Directions of the Baijiu Starter Culture-Daqu Industry: Microbiome and Engineering Perspectives
10个月前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
11个月前
已完结
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