Different assembly process of Moutai-flavor Baijiu fermentation
收藏NIAID Data Ecosystem2026-03-12 收录
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资源简介：
Assembly dynamic process
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创建时间：
2021-04-01
相关数据集
CBDB
Comprehensive understanding of the molecular composition in Chinese baijiu is of a great value for understanding the flavor and improving the quality. Liquid chromatography-mass spectrometry (LC-MS) i
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Additional file 3 of Genome-wide variations analysis of sorghum cultivar Hongyingzi for brewing Moutai liquor
Additional file 3: Figure S5 and Figure S6.
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The fermentable carbohydrate composition of wort and the manner in which it is utilised by yeast during brewery fermentation has a direct influence on fermentation efficiency and quality of the finish
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Construction of Chinese baijiu compound database using text mining and its application in assisting compound identification of liquid chromatography-high-resolution mass spectrometry data
Comprehensive understanding of the molecular composition in Chinese baijiu is of a great value for understanding the flavor and improving the quality. Liquid chromatography-mass spectrometry (LC-MS) i
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Pit mud of Chinese liqour fermentation reactorMetagenome
Chinese liquor is produced by a solid-state fermentation process used for hundreds of years. The process is carried out in rectangular soil pits, whose walls have been layered with a fermentation mud.
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