Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine

Lignende værker

• Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine
  af: Park, Kwan Hwa, et al.
  Udgivet: (2016)
• Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
  af: Anqi Liu, et al.
  Udgivet: (2022-04-01)
• Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters
  af: Jiang, Li, et al.
  Udgivet: (2020)
• Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China
  af: Jianwu He, et al.
  Udgivet: (2019-04-01)
• Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China
  af: He, Jianwu, et al.
  Udgivet: (2019)