Found: 9
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The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock.
- Published in:
- Scientific Reports, 2019, v. 9, n. 1, p. 1, doi. 10.1038/s41598-019-40337-8
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- Article
The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage.
- Published in:
- PLoS ONE, 2022, v. 17, n. 1, p. 1, doi. 10.1371/journal.pone.0262353
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- Article
Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn.
- Published in:
- Archives of Microbiology, 2020, v. 202, n. 2, p. 299, doi. 10.1007/s00203-019-01748-3
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- Article
The role of chaperone‐mediated autophagy in neurotoxicity induced by alpha‐synuclein after methamphetamine exposure.
- Published in:
- Brain & Behavior, 2019, v. 9, n. 8, p. N.PAG, doi. 10.1002/brb3.1352
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- Article
Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation.
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- AMB Express, 2022, v. 12, n. 1, p. 1, doi. 10.1186/s13568-022-01418-6
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- Article
Boundary Criteria for the Stability of Delay Differential-Algebraic Equations.
- Published in:
- Abstract & Applied Analysis, 2015, v. 2015, p. 1, doi. 10.1155/2015/768345
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- Article
Pontibacter beigongshangensis sp. nov., Isolated from the Mash of Wine.
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- Current Microbiology, 2019, v. 76, n. 12, p. 1525, doi. 10.1007/s00284-019-01782-w
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- Article
Culturing Bacteria From Fermentation Pit Muds of Baijiu With Culturomics and Amplicon-Based Metagenomic Approaches.
- Published in:
- Frontiers in Microbiology, 2020, v. 11, p. 1, doi. 10.3389/fmicb.2020.01223
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- Article
Variable structure intelligent control for mango drying with air source heat pump.
- Published in:
- Food & Machinery, 2023, n. 10, p. 100, doi. 10.13652/j.spjx.1003.5788.2023.80197
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- Article