Lv61
3180 积分 2022-12-09 加入
The eisosomes contribute to acid tolerance of yeast by maintaining cell membrane integrity
12天前
已完结
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
12天前
已完结
Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste
4个月前
已完结
Benign Effects of Automation: New Evidence from Patent Texts
4个月前
已完结
Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process
4个月前
已完结
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
4个月前
已完结
Artificial Intelligence and Machine Learning in Clinical Medicine, 2023
5个月前
已完结
Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process
5个月前
已完结
Nanotechnology-based optical sensors for Baijiu quality and safety control
7个月前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
8个月前
已完结
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