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Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
2天前
已关闭
Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation
13天前
已完结
Non-Saccharomyces yeasts from fermented grains of Baijiu for low alcholic beer brewing and their impacts on beer flavor
13天前
已完结
Rice’s trajectory from wild to domesticated in East Asia
1个月前
已完结
Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications
1个月前
已完结
Wine microbiome: A dynamic world of microbial interactions
1个月前
已完结
Food phenolics and Lactiplantibacillus plantarum
1个月前
已完结
Aroma characteristics of volatile compounds brought by variations in microbes in winemaking
1个月前
已完结
Multi-layered defense mechanisms of lactic acid bacteria in response to ethanol stress during wine fermentation
2个月前
已完结
Microorganisms: The Key Regulators of Wine Quality
2个月前
已完结
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