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670 积分 2023-06-29 加入
Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
16天前
已完结
Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies
21天前
已完结
Microbial community changes during the mechanized production of light aromaXiaoqu baijiu
21天前
已完结
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
21天前
已完结
Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu
21天前
已完结
Advances in automated and reactive flow cytometry for synthetic biotechnology
23天前
已完结
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
1个月前
已完结
Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation
1个月前
已完结
The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation
1个月前
已完结
Progress in the application of automation technology in Baijiu distillation
2个月前
已完结
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