Lv4
610 积分 2021-08-24 加入
The formation and structural characteristics of melanoidins from fermenting and distilled grains of Chinese liquor (baijiu)
2个月前
已完结
Melanoidins present in traditional fermented foods and beverages
2个月前
已完结
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production
3个月前
已完结
Effects of Four Strains of Actinomycetes on the Content of Terpenoids in Baijiu
3个月前
已完结
Molecules to Ecosystems: Actinomycete Natural Products In situ
3个月前
已完结
Taxonomy, Physiology, and Natural Products of Actinobacteria
3个月前
已完结
Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu
4个月前
已完结
Influence of Geosmin-Producing Streptomyces on the Growth and Volatile Metabolites of Yeasts during Chinese Liquor Fermentation
4个月前
已完结
Streptomyces beigongshangae sp. nov., isolated from baijiu fermented grains, could transform ginsenosides of Panax notoginseng
4个月前
已完结
Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome
4个月前
已完结
皖公网安备34019202002308
