Effect of advanced removal of Huangshui fluid on quality and yield of Nongxiang flavor crude Baijiu of solid-state fermentation

Những quyển sách tương tự

• Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu
  Bằng: PAN Lingling, BAN Shidong, WANG Mei, QIU Shuyi, FENG Xueyu, LUO Mingyou
  Được phát hành: (2024-02-01)
• Prokaryotic microbial compositions and physicochemical characteristics of Huangshui, a by-product of Baijiu fermentation
  Bằng: TANG Yanping, GAO Xiubing, NI Jie, ZHANG Fengqin
  Được phát hành: (2024-03-01)
• Effect of advanced removal of Huangshui fluid on quality and yield of Nongxiang flavor crude Baijiu of solid-state fermentation
  Bằng: YANG Zhi-long, et al.
  Được phát hành: (2022-07-01)
• Regional physicochemical filtering shapes microbiome–metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentation
  Bằng: Wei Cheng, et al.
  Được phát hành: (2026-06-01)
• Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing
  Bằng: LI Haonan, QI Meng, GENG Shuo, ZHU Lining, MA Huifeng, WEI Guanmian, SANG Yaxin
  Được phát hành: (2025-03-01)