Detalhe da pesquisa
1.
Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21.
J Sci Food Agric
; 2024 Feb 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-38334451
2.
Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese Baijiu (distilled spirit) brewing.
Heliyon
; 9(7): e17739, 2023 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-37483820
3.
Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers.
Foods
; 12(23)2023 Nov 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-38231778