Lv41
450 积分 2025-01-14 加入
Rapid measurement of ethyl carbamate in Chinese liquor by fast gas chromatography photoionization-induced chemical ionization mass spectrometry
2个月前
已完结
A fluorescence-enhanced method specific for furfural determination in Chinese Baijiu based on luminescent carbon dots and direct surface reaction
2个月前
已完结
Composition and metabolite patterns of caproic acid-producing bacteria during pH-mediated pitmud-Huangshui co-fermentation based on multi-database annotation
2个月前
已完结
Identification of the saccharifying microbiota based on the absolute quantitative analysis in the batch solid-state fermentation system
2个月前
已完结
Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
2个月前
已完结
Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods
2个月前
已完结
Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid
2个月前
已完结
GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu
2个月前
已完结
Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing
3个月前
已完结
Species-level distribution of microbiota with secondary metabolic potential in Chinese Baijiu fermentation
3个月前
已完结
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