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20 积分 2025-03-04 加入
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
6分钟前
待确认
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
10分钟前
已完结
Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)
3小时前
已完结
Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation
7小时前
已完结
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
7小时前
已完结
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