Lv3
206 积分 2021-08-30 加入
Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor
5个月前
已完结
The Regulatory Effect of Huangshui Polysaccharides on Intestinal Microbiota and Metabolites during In Vitro Fermentation
5个月前
已完结
Tuning the Dynamic Reaction Balance of CRISPR/Cas12a and RPA in One Pot: A Key to Switch Nucleic Acid Quantification
7个月前
已完结
Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor
1年前
已完结
Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu
1年前
已完结
Rice starch multi-level structure and functional relationships
2年前
已完结
Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening
2年前
已完结
Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA
2年前
已完结
Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA
2年前
已完结
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