Lv13
42 积分 2024-09-23 加入
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
2天前
已完结
Investigation of changes in the fine structure of sorghum starch in the baijiu fermentation process
2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
16天前
已完结
Waste baijiu distillers’ grains-derived biochar for efficient removal of organophosphate esters from water through adsorption
22天前
已完结
Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu
1个月前
已完结
Mechanism of lactic acid synthesis during strong-flavor baijiu fermentation revealed by transcriptomic analysis
1个月前
已完结
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
1个月前
已完结
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