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The Potential Correlation Between Bacterial Sporulation and the Characteristic Flavor of Chinese Maotai Liquor
The relationship between the formation of characteristic Maotai-flavor substances (MTFS) and the dominant bacteria in Maotai Daqu (MTDQ) has long been a topic of research interest in the field of liquor brewing in China. To investigate the connection between MTFS and the Bacillus subtilis (one of do...
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| Publicat a: | Front Microbiol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6037195/ https://ncbi.nlm.nih.gov/pubmed/30013536 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.01435 |
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