Lv4
476 积分 2024-10-13 加入
Investigating the influence of the molecular structure and physiochemical properties of starches from glutinous and japonica sorghum on light-flavor liquor fermentation
14天前
已完结
Physicochemical evolution of sorghum grain starch under the condition of solid-state fermentation of Baijiu
19天前
已完结
Harnessing near-infrared and Raman spectral sensing and artificial intelligence for real-time monitoring and precision control of bioprocess
1个月前
已完结
Unraveling the unique microbiota and metabolites in three different colors Jiangqu through multidimensional analysis
1个月前
已完结
Metatranscriptomic insights into the mechanism of ’Multiple Qu’ utilization in Jian-flavor Baijiu fermentation
1个月前
已完结
A Novel Fermentation: The Production of R(–)–1,2–Propanediol and Acetol by Clostridium thermosaccharolyticum
1个月前
已关闭
Stress Physiology of Lactic Acid Bacteria
2个月前
已完结
Soy sauce fermentation: Microorganisms, aroma formation, and process modification
2个月前
已完结
Metabolome combined with intestinal flora reveals a novel mechanistic insight into the collaboration of Monascus vinegar polysaccharide and organic acid in regulating lipid metabolism in hyperlipidemia
2个月前
已完结
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar
2个月前
已完结
Diabetes, Diabetic Complications, and Fracture Risk
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