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Correlation between microbial diversity and flavor metabolism in Huangshui: A by-product of solid-state fermentation Baijiu
58分钟前
已完结
Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
1小时前
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Robust Flexible Electret Tactile Sensor for Identification on Mushy Material in Harsh Environment
2个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
2个月前
已完结
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