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872 积分 2024-04-25 加入
A New Simplified Method for Measuring the Color of Wines. I. Red and Rosé Wines
2天前
已完结
Microbial interactions and ecology in fermented food ecosystems
3个月前
已完结
Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu
5个月前
已完结
Synthetic microbial community enhances lignocellulose degradation at the composting thermophilic phase: metagenomic and metabolic pathway insights
5个月前
已完结
Synthetic and natural microbial communities in high-temperature Daqu production: Insights into metabolic pathways and volatile organic compounds
5个月前
已完结
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating Baijiu fermentation through multi-omics analysis
5个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
6个月前
已完结
Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics
6个月前
已完结
Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics
6个月前
已完结
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