Lv11
6 积分 2023-11-02 加入
Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing
5小时前
待确认
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
5小时前
已完结
Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis
8天前
已完结
Modulating the aroma and taste profile of soybean using novel strains for fermentation
8天前
已完结
Initial acidity regulates microbial sulfur metabolism in the spontaneous fermentation of sesame flavor-type baijiu
9天前
已完结
Convolutional neural network based on transfer learning for discriminating the fermentation degree of black tea
9天前
已完结
Cell Wall Breaking of Haematococcus pluvialis Biomass Facilitated by Baijiu jiuqu Fermentation with Simultaneously Production of Beverages
9天前
已完结
Temperature adaptability drives functional diversity and horizontal genetransfer within microbial communities in Daqu solid-state fermentation
15天前
已完结
High removal efficiency of antibiotic and dyes by heterogeneous photo-Fenton process using red mud and waste Maotai distillers’ grains as catalyst precursors
17天前
已完结
Oceanobacillus in high-temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect
17天前
已完结
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