Lv3
210 积分 2022-10-25 加入
Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
10个月前
已完结
Application of Fixed Frequency Ultrasound in the Cultivation of S. cerevisiae for Rice Wine Fermentation
10个月前
已完结
Effects of fortified starter culture containing Saccharomyces cerevisiae and Lactobacillus fermentum on microbial community structure and ethyl carbamate
10个月前
已完结
Polyphenols extracted from huangjiu have anti-inflammatory activity in lipopolysaccharide stimulated RAW264.7 cells
10个月前
已完结
Succession patterns of aroma components during brewing process of broomcorn millet (Panicum miliaceum L.) Huangjiu
10个月前
已完结
Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)
10个月前
已完结
Development of a novel multi‐strain wheat Qu with high enzyme activities for Huangjiu fermentation
10个月前
已完结
Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties
11个月前
已完结
The importance of financial management in small and medium-sized enterprises (SMEs): an analysis of challenges and best practices
11个月前
已完结
Unraveling physicochemical characteristics, microbial community structure and functional enzymes governing fatty acid ethyl esters formation during Chinese rice wine brewing
1年前
已完结
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