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食品微生物研究-Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu
2024-06-20
食品微生物研究-Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing
2024-06-20
食品微生物研究-Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu
2024-06-20
食品研究-The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review
2024-06-20
食品功能性研究-The Positive Influence of Polyphenols Extracted From Pueraria lobata Root on the Gut Microbiota and Its Antioxidant Capability
2024-06-20
Gene-Chloroplast genome analysis of three Acanthus species reveal the adaptation of mangrove to intertidal habitats
2024-06-20
Bioresource Technology-Combinatorial metabolic engineering and process optimization enables highly efficient production of L-lactic acid by acid-tolerant Saccharomyces cerevisiae
2024-06-17
食品微生物研究-Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage
2024-06-17
食品功能性研究-Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation
2024-06-17
Food Quality and Safety-Development of a monitoring system for Huangjiu storage based on electrical conductivity
2024-06-17
foods-Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds
2024-06-17
食品微生物研究-Dispersal Limitation Controlling the Assembly of the Fungal Community in Karst Caves
2024-06-17

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