Effect of Issatchenkia orientalis on the Microbial Community Structure and Volatile Flavor Substance Synthesis in Nongxiangxing Baijiu Jiupei (Fermented Grains)
This study aimed to analyze the effect of Issatchenkia orientalis on the microbial community structure and volatile flavor substance synthesis in Nongxiangxing Baijiu Jiupei in order to explore its effect on the microbial interaction and metabolism in the Jiupei. Under laboratory conditions, the mic...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
China Food Publishing Company
2024-08-01
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| Schriftenreihe: | Shipin Kexue |
| Schlagworte: | |
| Online-Zugang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-16-012.pdf |
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