Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
Even within the same round of stacked fermentation, variations among production workshops can significantly influence microbial communities and physicochemical parameters. In this study, stacked fermented grains from the fourth round of sauce-flavor Baijiu production were utilized to explore the imp...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2025-03-01
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| سلاسل: | Foods |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/14/6/924 |
| الوسوم: |
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