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900 积分 2021-04-29 加入
Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu
3天前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
3天前
已完结
Wheat-origin Bacillus community drives the formation of characteristic metabolic profile in high-temperature Daqu
3天前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
3天前
已完结
The enhancement effect of mungbean on the physical, functional, and sensory characteristics of soy yoghurt
9天前
已完结
Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
9天前
已完结
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
9天前
已完结
Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach
10天前
已完结
Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation
10天前
已完结
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu
10天前
已完结
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