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20 积分 2024-12-08 加入
Differences in brewing characteristics between saccharifying microorganisms, Rhizopus and Aspergillus, for the fermentation of rice wine
3个月前
已完结
Changes in flavor compounds and microbial communities during Changle Sweet Rice Wine fermentation
3个月前
已完结
Influence of alcohol level and temperature on rice wine metabolite changes during 200-day storage
3个月前
已完结
A novel preparation method for black rice wine (beer, Huangjiu and sweet wine) and its association with a core nutrient–metabolite network
3个月前
已完结
Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion
3个月前
已完结
Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine
3个月前
已完结
Impact of rice wine jiuqu-soaking on the quality of steamed rice
3个月前
已完结
Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine
6个月前
已完结
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