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陈越越越
Lv3
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300 积分
2023-03-15 加入
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Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
1小时前
已完结
Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review
1小时前
已完结
Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods
1小时前
已完结
Analysis of differences in microorganisms and aroma profiles between normal and off-flavor pit mud in Chinese strong-flavor Baijiu
1小时前
已完结
Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
1小时前
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Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu
1小时前
已完结
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production
3小时前
已完结
Chinese Baijiu: The Perfect Works of Microorganisms
3小时前
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Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
4小时前
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Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu
6小时前
已完结
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