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食品微生物研究-Distance decay pattern of fermented-related microorganisms in the sauce-flavor Baijiu producing region
2024-06-17
LWT-Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties
2024-06-17
食品微生物研究-Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu
2024-06-17
食品微生物研究-Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
2024-06-17
食品微生物研究-Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
2024-06-17
食品微生物研究-Enzymatic properties and inhibition tolerance analysis of key enzymes in β-phenylethanol anabolic pathway of Saccharomyces cerevisiae HJ
2024-06-17
微生物研究-Exploring major variable factors influencing flavor and microbial characteristics of upper jiupei
2024-06-17
微生物研究-Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning
2024-06-17
食品微生物研究-Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations
2024-06-17
食品微生物研究-Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation
2024-06-17
食品微生物研究-Microbial spatiotemporal succession and metabolic difference in multidimensional pit mud used for the production of Luzhou-flavor baijiu
2024-06-17
食品微生物研究-Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review
2024-06-17

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