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10 积分 2025-02-09 加入
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
18小时前
待确认
Baijiu (白酒), Chinese liquor: History, classification and manufacture
18小时前
已完结
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
1天前
已完结
Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach
2天前
已完结
Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation
2天前
已完结
Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu
2天前
已完结
Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
3天前
已完结
Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages
3天前
已完结
Molecular mechanism of high pressure shear grinding on Feng-flavour Chinese Baijiu ageing
3天前
已完结
Comparative study between the effects of aged and fresh Chinese baijiu on gut microbiota and host metabolism
3天前
已完结
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