Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu

Схожі ресурси

• Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu
  за авторством: HE Yanyan, LIU Junnan, LI Ruijie, DING Runyue, YANG Yang, LI Shu, ZHAO Qiao, ZHONG Xiaozhong, WANG Songtao, ZHOU Jiayu
  Опубліковано: (2024-11-01)
• Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production
  за авторством: AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong
  Опубліковано: (2025-06-01)
• Effect of different stacking time on stacking fermentation of sauce-flavor Baijiu
  за авторством: LI Qingliang, WANG Guojiang, YIN Xuezhong, LI Jianxun, YU Zihan, HOU Yuxiang, JIANG Shenli, SUN Mei, HE Xianjing, HU Fuhong, LU Jun, LI Guohui
  Опубліковано: (2024-10-01)
• Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
  за авторством: Jiao Niu, та інші
  Опубліковано: (2025-03-01)
• Research status and prospect on abnormal stacking fermentation of sauce-flavor Baijiu
  за авторством: ZHAO Hubing, YANG Gangren, LI Xu, ZHANG Fei, LUO Diao, ZHU Dachao, CHEN Yong, LI Zhongtai
  Опубліковано: (2024-10-01)