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80 积分 2021-05-16 加入
The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu
1年前
已完结
Review and Thermodynamic Modeling with NRTL Model of Vapor–Liquid Equilibria (VLE) of Aroma Compounds Highly Diluted in Ethanol–Water Mixtures at 101.3 kPa
2年前
已完结
Design of optimal wine distillation recipes using multi-criteria decision-making techniques
2年前
已完结
Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu
3年前
已完结
Combined Vapor Permeation and Continuous Solid-State Distillation for Energy-Efficient Bioethanol Production
3年前
已完结
An Experimental Study of a Wine Batch Distillation in a Copper Pot Still Heated by Gas
3年前
已完结
Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou‐flavor baijiu by metatranscriptomics
3年前
已完结
Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects
3年前
已完结
Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou‐flavor baijiu by metatranscriptomics
3年前
已完结
Genetic diversity and population structure of the amylolytic yeast Saccharomycopsis fibuligera associated with Baijiu fermentation in China
3年前
已完结
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