Lv4
500 积分 2023-09-18 加入
Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor
13天前
已完结
Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation
13天前
已完结
Simultaneous Determination of Organic Acids in Chinese Liquor by GC-MS Method
2个月前
已完结
Rice starch for brewing sake: Characterization by synchrotron X-ray scattering
2个月前
已完结
Appearance, components, pasting, and thermal characteristics of chalky grains of rice varieties with varying protein content
2个月前
已完结
Mucorpepsin from Rhizomucor pusillus relates the quality of medium-temperature Daqu
2个月前
已完结
Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains
2个月前
已完结
Appearance, components, pasting, and thermal characteristics of chalky grains of rice varieties with varying protein content
2个月前
已完结
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production
2个月前
已完结
Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor baijiu
3个月前
已完结
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