Project description:To study the characteristics of proteins in Chinese Chixiang-flavor Baijiu fermentation, a label-free quantitative proteomics approach was established to identify proteins in Jiuqu starter and fermented grains.
2019-06-11 | PXD014221 |
Project description:A fermented starter of Baijiu
| PRJNA693101 | ENA
Project description:Traditional Nong-flavor Daqu
| PRJNA545919 | ENA
Project description:Fungal community during Xin-flavor baijiu brewing
| PRJNA766506 | ENA
Project description:Bacterial community during Xin-flavor baijiu brewing
| PRJNA766501 | ENA
Project description:Exploring the significance of the 2nd and 4th round fermentations in the brewing process of sauce-flavor baijiu
