Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions

Lignende værker

• Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions
  af: YU Lin, DU Gang, ZHONG Ciping, LI Jing, HE Yuan, CHEN Youjun, WU Huaxing, CHEN Xueqiang
  Udgivet: (2025-03-01)
• Difference analysis of Sichuan strong-flavor Baijiu Daqu in typical producing areas
  af: CHEN Yong, LIN Hanrui, CHEN Xiaoru, HUANG Shusheng, WANG Feng, WANG Xuan, MA Junkai, HE Mingxiong, LIU Linpei
  Udgivet: (2024-11-01)
• Insights into the Influence of Workshop Spatial Heterogeneity on the Quality and Flavor of Strong-Flavor Daqu from a Microbial Community Perspective
  af: Mingyao Zou, et al.
  Udgivet: (2026-01-01)
• Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing
  af: LI Haonan, QI Meng, GENG Shuo, ZHU Lining, MA Huifeng, WEI Guanmian, SANG Yaxin
  Udgivet: (2025-03-01)
• Research progress and prospect of quality control of strong-flavour Baijiu Daqu
  af: ZHAO Na, LI Zhaofei, WANG Jihua, YANG Zhuang, ZHANG Guiyu, SUN An
  Udgivet: (2025-03-01)