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Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum
3天前
已完结
Effects of glutinous and nonglutinous sorghums on Saccharomyces cerevisiae fermentation for Chinese liquor making
3天前
已完结
Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu
8个月前
已完结
Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu
8个月前
已完结
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