Lv11
16 积分 2023-11-02 加入
GC–MS and LC - MS/MS metabolomics revealed dynamic changes of volatile and non - volatile compounds during withering process of black tea
1小时前
待确认
Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
25天前
已完结
Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds
29天前
已完结
Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages
29天前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1个月前
已完结
On Procrustes Analysis in Hyperbolic Space
1个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
1个月前
已完结
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
1个月前
已完结
Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu
1个月前
已完结
Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation
1个月前
已完结
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