Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu

Lignende værker

• Effect of different stacking time on stacking fermentation of sauce-flavor Baijiu
  af: LI Qingliang, WANG Guojiang, YIN Xuezhong, LI Jianxun, YU Zihan, HOU Yuxiang, JIANG Shenli, SUN Mei, HE Xianjing, HU Fuhong, LU Jun, LI Guohui
  Udgivet: (2024-10-01)
• Changes of Microorganisms and Flavor Compounds in the Fourth Round Jiupei of Sauce-flavored Baijiu in Beijing
  af: Huiqin HUANG, et al.
  Udgivet: (2024-01-01)
• Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production
  af: AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong
  Udgivet: (2025-06-01)
• Research progress on the correlation between microorganisms and flavor substances in stacking fermentation of sauce-flavor Baijiu
  af: ZHAO Qiao, YANG Hua, TIAN Maoling, LI Ruijie, HU Yongxin, WANG Qian, YANG Yang, ZHONG Xiaozhong, ZHAO Jian, WANG Songtao, LI Shu
  Udgivet: (2024-12-01)
• Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
  af: Jiao Niu, et al.
  Udgivet: (2025-03-01)