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:Microbial Community Succession of Fermented Grains during Light-flavor Baijiu Fermentation
| PRJNA933937 | ENA
Project description:microbial community diversities of fermented grains in traditional solid-state fermentation
| PRJNA561573 | ENA
Project description:ITS from fermented grains samples of Chinese baijiu
| PRJNA746066 | ENA
Project description:Study on the contribution of Daqu and environment to the microecology of fermented grains of Baijiu
| PRJNA1112330 | ENA
Project description:Microbial diversity of fermented grains of xiaoqu light-flavor baijiu
Project description:Fermented grains of Songhe strong-flavor baijiu Raw sequence reads
| PRJNA1081173 | ENA
Project description:fermented grains
| PRJNA1158433 | ENA
Project description:Study on the Effect Short-chain Fatty Acid Production in Fermented Grains Stratified Fermentation of Strong-flavor Baijiu(Fungi)
| PRJNA720773 | ENA
Project description:Study on the Effect Short-chain Fatty Acid Production in Fermented Grains Stratified Fermentation of Strong-flavor Baijiu(Bacteria)
