Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
Moisture is essential in microbiota succession and flavor formation during baijiu fermentation. However, it remains unknown how moisture content affects microbiota, metabolism, and their relationship. Here, we compared the difference in volatiles, microbiota characteristics, and potential functions...
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| Autori principali: | , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2023-12-01
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| Serie: | Food Chemistry: X |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2590157523004248 |
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