Lv4
510 积分 2025-02-18 加入
Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu
18小时前
待确认
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
19小时前
已完结
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
19小时前
已完结
Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor
1天前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1天前
已完结
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing
2天前
已完结
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