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Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes
The flavor profile of Chinese liquor is the result of the metabolic activity of its microbial community. Given the importance of the microbial interaction, a novel way to control the liquor's flavor is by regulating the composition of the community. In this study, we efficiently improved the li...
Gorde:
| Argitaratua izan da: | Appl Environ Microbiol |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711146/ https://ncbi.nlm.nih.gov/pubmed/26475111 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02518-15 |
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