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98 积分 2026-04-02 加入
Fruit beers, beers with or without a co-fermentation step with fruits
17天前
已完结
Electronic-nose-based modeling of beer aging across multiple brands: from stage classification to continuous prediction
19天前
已完结
Dynamic flavor and metabolic pathway changes during craft beer fermentation with orange juice addition: Insights from E-nose, GC-MS, and GC-IMS analysis
29天前
已完结
Phenolic composition, antioxidant activity and physicochemical characterization of Italian craft beers
29天前
已完结
Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains
1个月前
已完结
Integrating multi–omics to link core and region-specific microbiota to flavor metabolism in medium-temperature Daqu
1个月前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
2个月前
已完结
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
2个月前
已完结
The mechanisms underlying ester enhancement and higher alcohol reduction in Chi-flavor base liquor brewing via Limosilactobacillus fermentum fortification: A multi-omics investigation
3个月前
已完结
A study of complete brewing process of Jiang-flavor Baijiu and brewing functions of thermotolerant actinomycetes
3个月前
已完结
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