Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu
Stacking fermentation is a crucial step in producing sauce-flavor Baijiu. The relationship between microbial diversity and volatile flavor substances is complex and dynamic. To better understand the correlation between microorganisms and flavor substances in Dongniang sauce-flavor Baijiu during the...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado: |
The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
| Assuntos: | |
| Acceso en liña: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120114 |
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