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3020 积分 2025-03-27 加入
Multiomics Insights into Microbiome Succession throughout Medium-Temperature Daqu Fermentation
18天前
已完结
Ecological roles of lactic acid bacteria biodiversity and cross-feeding in shaping the flavor landscape of traditional Huangjiu fermentation
2个月前
已完结
Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production
2个月前
已完结
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production
2个月前
已完结
Distribution and function of dominant yeast species in the fermentation of strong‐flavor baijiu
3个月前
已完结
Study on the function and mechanism of lactic acid bacteria in the brewing process of Baijiu
3个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
3个月前
已完结
Comprehensive analysis of risk factors (methanol, acetaldehyde and higher alcohols) in alcoholic beverages and their reduction strategies: GC–MS analysis and modified activated carbon adsorption and characterization
3个月前
已完结
Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation
4个月前
已完结
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
4个月前
已完结
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