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Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines
To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ) from different origins for making Chinese rice wines were evaluated and the volatile components of their rice wines were compared. The results showed th...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7847476/ https://ncbi.nlm.nih.gov/pubmed/33552620 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00839-y |
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