المؤلفون: Yang Xu, Lizhang Yang, Yubo Yang, Fan Yang

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 101851- (2024)

مصطلحات موضوعية: Shengmuxiang, Jiang-flavor baijiu, Metabolomics, Sensomics, Key aroma compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524007399; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/c770e8fd9bf0478e84ba1abfce53fda1

المؤلفون: Jiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, Cong Zhao, Junlin Wei, Yongguang Huang

المصدر: Food Chemistry: X, Vol 23, Iss , Pp 101660- (2024)

مصطلحات موضوعية: Jiang-flavor baijiu, Off-flavor, Volatile compounds, Microorganisms, Metabolic pathways, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524005480; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/05b23c0fbf014cfa95fe2e7c56aee713

المؤلفون: Xiaowei Wu, Xiaoli Zhao, Li Wang, Bi Chen, Fangzhou Li, Zhi Tang, Fengchang Wu

المصدر: Frontiers in Microbiology, Vol 15 (2024)

مصطلحات موضوعية: food microbiology, Jiang-flavor-Baijiu, fermentation, microbial community, environmental ecology, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2024.1487359/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/4d03ee42324e4ba9905a0de0a01c271b

المؤلفون: NIU Junjie, SHI Bolin, WANG Houyin, ZHAO Lei, ZHONG Kui, ZHANG Yao, GAO Haiyan, YUN Zhenyu

المصدر: Shipin Kexue, Vol 45, Iss 5, Pp 324-334 (2024)

مصطلحات موضوعية: jiang-flavor baijiu, sensory descriptors, formation, development status, standardization, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-038.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/4cdcc24c07b446ba87269017c8eb2bee

المؤلفون: LIN Xianli, ZHANG Xiaojuan, LI Chen, CHAI Lijuan, LU Zhenming, XU Hongyu, WANG Songtao, ZHANG Suyi, SHEN Caihong, SHI Jingsong, XU Zhenghong

المصدر: Shipin Kexue, Vol 44, Iss 24, Pp 329-338 (2023)

مصطلحات موضوعية: jiang-flavor baijiu, gas chromatography-mass spectrometry, electronic tongue, chemometrics, discriminant models, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-040.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/d325fd1b203443108c2597113845046c

المؤلفون: WANG Guozheng, CHEN Bi, LU Jianjun, CHEN Liangqiang, ZHANG Qiaoling, LUO Han

المصدر: Shipin Kexue, Vol 44, Iss 16, Pp 220-227 (2023)

مصطلحات موضوعية: high-temperature daqu, jiang-flavor baijiu, metagenomics, microbial community, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-028.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/f114d3aae19e4f1fb74111fe0cfca319

المؤلفون: Jiaxin Gong, Yu Ma, Lili Li, Yuxin Cheng, Yongguang Huang

المصدر: Food Chemistry: X, Vol 20, Iss , Pp 100932- (2023)

مصطلحات موضوعية: Jiang-flavor Baijiu, Producing core region, Typical base liquor, Odor activity value, Aroma recombination, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523003759; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/aca7d1933e3d4346be9bc74519aa0fd0

المؤلفون: WU Cheng, CHENG Pingyan, XIE Dan, HUANG Wei, FAN Endi, LU Lunwei, HU Feng

المصدر: Shipin Kexue, Vol 44, Iss 2, Pp 240-247 (2023)

مصطلحات موضوعية: jiang-flavor baijiu, high-throughput sequencing, heap fermentation, microbial community, flavor compounds, correlation, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-031.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/b02a3c9cd73b4beeb140930a3dac9c66

المؤلفون: Changhua Shang, Yujia Li, Jin Zhang, Shanling Gan

المصدر: Frontiers in Microbiology, Vol 13 (2022)

مصطلحات موضوعية: bacterial diversity, Jiang-flavor Baijiu, Daqu, fermented grains, high-throughput sequencing, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2022.883122/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/e6baa775d0384102bab0433fd98908f1

المؤلفون: Shiming Shen, Jinlong Liu, Ruiqi Luo, Jiaojiao Zhang, Dong Zhao, Xinxin Xue, Jia Zheng, Zongwei Qiao, Qiang Zhang, Zheng Feng, Xinglin Han

المصدر: Fermentation; Volume 8; Issue 12; Pages: 671

مصطلحات موضوعية: Jiang-flavor Baijiu, pit fermentation, high-throughput sequencing

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Fermentation for Food and Beverages; https://dx.doi.org/10.3390/fermentation8120671

الاتاحة: https://doi.org/10.3390/fermentation8120671

المؤلفون: Wu, Cheng, Hu, Jianfeng, Xie, Dan, Fan, Endi, Yang, Junlin, You, Xiaolong, Cheng, Pingyan, Huang, Wei, Hu, Feng, Wang, Diqiang

المصدر: Food Sci Biotechnol ; ISSN:2092-6456 ; Volume:33 ; Issue:8

مصطلحات موضوعية: Flavor substances, Heap fermentation, Jiang-flavor baijiu, Mechanical, Microbial community

Relation: https://doi.org/10.1007/s10068-023-01483-y; https://pubmed.ncbi.nlm.nih.gov/38752119; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11091018/

الاتاحة: https://doi.org/10.1007/s10068-023-01483-y
https://pubmed.ncbi.nlm.nih.gov/38752119
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11091018/

المؤلفون: Changhua Shang, Yujia Li, Jin Zhang, Shanling Gan

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, bacterial diversity, Jiang-flavor Baijiu, Daqu, fermented grains, high-throughput sequencing

Relation: https://figshare.com/articles/dataset/Table_1_Analysis_of_Bacterial_Diversity_in_Different_Types_of_Daqu_and_Fermented_Grains_From_Danquan_Distillery_XLS/20231364

الاتاحة: https://doi.org/10.3389/fmicb.2022.883122.s001
https://figshare.com/articles/dataset/Table_1_Analysis_of_Bacterial_Diversity_in_Different_Types_of_Daqu_and_Fermented_Grains_From_Danquan_Distillery_XLS/20231364