Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation
Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear. This study identified 271 volatile compounds from 1 normal and 5 types of off-flavor fe...
Gardado en:
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2024-10-01
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| Series: | Food Chemistry: X |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2590157524005480 |
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