Lv1
48 积分 2024-11-07 加入
Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu
20小时前
待确认
Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
10天前
已完结
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
14天前
已完结
Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu
19天前
已完结
Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China
19天前
已完结
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
21天前
已完结
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
21天前
已完结
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
22天前
已完结
How sorghum starch structural properties affect its resistance to cooking in baijiu brewing
1个月前
已完结
How sorghum starch structural properties affect its resistance to cooking in baijiu brewing
1个月前
已完结
皖公网安备34019202002308
