Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region
Sauce-flavor <i>baijiu</i> produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor <i>baijiu</i> brewing process involves several rounds of fermentation. In this study, w...
Gorde:
| Egile Nagusiak: | , , , , |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2024-02-01
|
| Saila: | Foods |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/13/5/670 |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|