Lv3
270 积分 2025-11-25 加入
Identification and reconstruction of the core microbiota in natural fermentation systems: a case study of jiuyao
2天前
已关闭
Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu
2天前
已完结
Non-Saccharomyces yeasts enhance yield and flavor in industrial xiaoqu light-flavor baijiu production
2天前
已完结
Bacillus amyloliquefaciens Spore Production Under Solid-State Fermentation of Lignocellulosic Residues
1个月前
已完结
Solid-state fermentation of grain sorghum to produce Chinese liquor: Effect of grain properties and fermenting culture
4个月前
已完结
Directionally controlling flavor compound profile based on the structure of synthetic microbial community in Chinese liquor fermentation
4个月前
已完结
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