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...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2023-01-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-031.pdf |
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