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24 积分 2024-08-05 加入
Non-destructive chlorophyll prediction by machine learning techniques using RGB-based vegetation indices in wheat
2小时前
待确认
Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol
4个月前
已完结
Analysis of Ester-Producing Performance in High-Yield Ethyl Hexanoate Yeast and the Effect on Metabolites in Bio- Enhanced Daqu, the starter for Baijiu and other traditional fermented foods
4个月前
已完结
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
4个月前
已完结
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism
4个月前
已完结
Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem
4个月前
已完结
Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
4个月前
已完结
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies
4个月前
已完结
Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor
7个月前
已完结
Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu
7个月前
已完结
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