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.
Project description:Metatranscriptomic data of fermented grains during Chinese liquor fermentation process
| PRJDB5824 | ENA
Project description:The dynamic changes and relationships among microbial community, physicochemical properties and flavor substances in fermented grains of Chinese strong-flavor Baijiu
