Correlation Analysis among Physicochemical Parameters, Flavor Compounds and Microbial Community during Fourth Round of Heap Fermentation of Jiang-Flavor Baijiu
The composition and change of the microbial community during the fourth round of heap fermentation of Jiang-flavor baijiu were explored using traditional culture-dependent approaches and high-throughput sequencing, and flavor compounds from fermented grains were analyzed by gas chromatography. The c...
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
China Food Publishing Company
2023-01-01
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| Rangatū: | Shipin Kexue |
| Ngā marau: | |
| Urunga tuihono: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-031.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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