Lv11
22 积分 2023-11-02 加入
Microbial diversity and technological characterization of lactic acid bacteria in traditional fermented yak dairy products from Huangnan Prefecture, Qinghai, China
2小时前
已完结
Interpenetrating polymer networks of starch and zein as a structural support for gluten-free highland barley dough
2小时前
已完结
Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing
1年前
已完结
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
1年前
已完结
Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis
1年前
已完结
Modulating the aroma and taste profile of soybean using novel strains for fermentation
1年前
已完结
Initial acidity regulates microbial sulfur metabolism in the spontaneous fermentation of sesame flavor-type baijiu
1年前
已完结
Convolutional neural network based on transfer learning for discriminating the fermentation degree of black tea
1年前
已完结
Cell Wall Breaking of Haematococcus pluvialis Biomass Facilitated by Baijiu jiuqu Fermentation with Simultaneously Production of Beverages
1年前
已完结
Temperature adaptability drives functional diversity and horizontal genetransfer within microbial communities in Daqu solid-state fermentation
1年前
已完结
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