Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu
Xiangyang fresh Huangjiu is a Chinese regional specialty fermented beverage and an intangible cultural heritage. The microbial community, sensory characteristics and volatile flavor compounds during the storage of two typs of Xiangyang fresh Huangjiu were investigated, and a correlative analysis was...
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| Autors principals: | , , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-04-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2590157525001877 |
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