Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu
In order to obtain yeast strains with superior ester-producing and aroma-producing abilities, the yeast strains from sauce-flavor (Jiangxiangxing) Daqu were primarily screened and re-screened by measuring esterase activity and total ester content, respectively. The volatile flavor compounds in the s...
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| Autore principale: | |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Editorial Department of China Brewing
2024-08-01
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| Serie: | Zhongguo niangzao |
| Soggetti: | |
| Accesso online: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-24.pdf |
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