Lv5
1280 积分 2023-06-29 加入
Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation
19天前
已完结
Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
26天前
已完结
The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation
2个月前
已完结
Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation
2个月前
已完结
Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation
3个月前
已完结
Sensory analysis. Vocabulary
3个月前
已关闭
Application of Comprehensive 2D Gas Chromatography Coupled with Mass Spectrometry in Beer and Wine VOC Analysis
4个月前
已完结
Aroma determination in alcoholic beverages: Green MS‐based sample preparation approaches
4个月前
已完结
Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
4个月前
已完结
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