Optimization of aroma production conditions and metabolomics analysis of Wickerhamomyces anomalus
In order to improve the aroma character traits of the spice produced by the compound culture medium of ginseng and raspberry, an aroma- producing yeast of Wickerhamomyces anomalus SMR-WA08 isolated from light aroma-type Daqu was used to ferment a ginseng-raspberry composite medium in this study. The...
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| 主要作者: | |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Editorial Department of China Brewing
2026-01-01
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| 叢編: | Zhongguo niangzao |
| 主題: | |
| 在線閱讀: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2026-45-1-102.pdf |
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