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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Xianhao Ding, Yonghui Yu, Wenjing Li, Huang Dai, Jiahua Wang, Fuwei Pi, Mengjie Zhu, Xue Wang, Xiaodan Liu, Dun Wang
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2025-04-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Xiangyang fresh Huangjiu Storage Microbial communities Sensory characteristics Volatile flavor compounds Correlative analysis
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157525001877
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!