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190 积分 2024-12-28 加入
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
10天前
已完结
Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar
10天前
已完结
Comparative study on volatile flavour compounds of several Chinese traditional famous vinegar
11天前
已关闭
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar
11天前
已完结
Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation
28天前
已完结
Fermenting liquid vinegar with higher taste, flavor and healthy value by using 2 discarded Cordyceps militaris solid culture medium
1个月前
已关闭
Dynamic changes and correlation of quality, flavor and microorganisms of Mei (Prunus mume) vinegar during fermentation and clarification
1个月前
已完结
Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma
1个月前
已完结
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
3个月前
已完结
Effects of total microbiota-containing backslop from 450-day-fermented kimchi on microbe and metabolite dynamics
3个月前
已完结
[The choice of surgical tactics in the treatment of extensive scalp wounds in children]
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