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羊知鱼
Lv3
340 积分
2023-11-02 加入
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Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor
5个月前
已完结
Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing
5个月前
已完结
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations
6个月前
已完结
Screening and identification of high yield tetramethylpyrazine strains in Nongxiangxing liquor Daqu and study on the mechanism of tetramethylpyrazine production
7个月前
已完结
Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu
9个月前
已完结
Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu
9个月前
已完结
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria
9个月前
已完结
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6个月前
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6个月前
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9个月前
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9个月前
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9个月前
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