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60 积分 2022-11-21 加入
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
13小时前
已完结
Intelligent Manufacturing Challenges and Directions of the Baijiu Starter Culture-Daqu Industry: Microbiome and Engineering Perspectives
14小时前
已完结
Isomalto-Oligosaccharide Potentiates Alleviating Effects of Intermittent Fasting on Obesity-Related Cognitive Impairment during Weight Loss and the Rebound Weight Gain
1个月前
已完结
Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram
3个月前
已完结
Urea Amidolyase Displayed on the Surface of Saccharomyces cerevisiae for Ethyl Carbamate Reduction in Chinese Huangjiu
5个月前
已完结
Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu
5个月前
已完结
Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu
7个月前
已完结
Advancement of foodomics techniques for honey botanical origins authentication: Past decade (2013–2023) and future perspectives
8个月前
已完结
Climate warming enhances microbial network complexity and stability
9个月前
已完结
Elevated temperature extraction of β‐carotene from freeze‐dried carrot powder into sunflower oil: Extraction kinetics and thermal stability
9个月前
已完结
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