Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma <i>Baijiu</i>
In the present study, changes in the physicochemical indices, ethyl carbamate (EC) precursor and EC contents, and microbial communities of fermented grains under different fermentation patterns during strong-aroma <i>Baijiu</i> (SAB) fermentation and changes in EC precursor and EC contents during di...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/13/23/3743 |
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