Correlation Analysis between Microbial Diversity and Physicochemical Indexes, Volatile Flavor during the Fermentation of Red Millet Huangjiu
In order to explore the correlation between physicochemical indexes, volatile flavor and microbial diversity during the fermentation of red millet Huangjiu, high throughput sequencing of microorganisms, physicochemical index detection and gas chromatography-mass spectrometry were used and SPSS softw...
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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
2022-12-01
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| Series: | Shipin gongye ke-ji |
| Assuntos: | |
| Acceso en liña: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020255 |
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