Lv4
590 积分 2021-08-24 加入
Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors
21小时前
已完结
Influence of Geosmin-Producing Streptomyces on the Growth and Volatile Metabolites of Yeasts during Chinese Liquor Fermentation
30天前
已完结
Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro
30天前
已完结
Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce
1个月前
已完结
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example
1个月前
已完结
Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology
2个月前
已完结
Screening of Yeasts Isolated from Baijiu Environments for Producing 3-Methylthio-1-propanol and Optimizing Production Conditions
2个月前
已完结
The formation and structural characteristics of melanoidins from fermenting and distilled grains of Chinese liquor (baijiu)
5个月前
已完结
Melanoidins present in traditional fermented foods and beverages
5个月前
已完结
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production
7个月前
已完结
皖公网安备34019202002308
