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28 积分 2023-10-08 加入
Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
2小时前
待确认
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives
10天前
已完结
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
3个月前
已完结
Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons
5个月前
已完结
Analysis of the Physicochemical Properties and Microbial Composition of Fenjiu Daqu During Daqu Making Processes
10个月前
已完结
Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter
1年前
已完结
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