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160 积分 2026-02-06 加入
Elucidating microbial succession dynamics and flavor metabolite formation during two rounds of natural fermentation of Qingxiangxing baijiu: integration of flavoromics and genomics
9天前
已完结
Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu
9天前
已完结
Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu
22天前
已完结
Storage time drives divergent microbial functions and flavor metabolism in high-temperature Daqu
23天前
已关闭
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
27天前
已完结
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
1个月前
已完结
Integrated multi‐omics approaches to understand microbiome assembly in Jiuqu , a mixed‐culture starter
1个月前
已完结
Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics
1个月前
已完结
Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-Temperature Daqu
1个月前
已完结
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds
1个月前
已完结
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