Lv65
1990 积分 2021-06-07 加入
Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria
2小时前
待确认
Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE
15小时前
待确认
Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma baijiu
18小时前
待确认
Microbiome dynamics and environment driving factors throughout pit fermentation of Jiang-flavor Baijiu: a multi-omics study
18小时前
已完结
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating Baijiu fermentation through multi-omics analysis
18小时前
已完结
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
18小时前
已完结
Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation
1天前
待确认
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
2天前
待确认
Solid-state fermentation of corn to make Chinese liquor: Effect of corn variety and dynamic microbial community variation
2天前
已完结
Targeted isolation and cultivation of uncultivated bacteria by reverse genomics
2天前
已完结
Cerium Oxide (CeO₂): Synthesis, Properties and Applications
1年前
已采纳
The standardized technique in robotic radical antegrade modular pancreatosplenectomy using the flip-up approach
3年前
已采纳
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