Loading...
Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine
Hong Qu glutinous rice wine (HQ wine) is a traditional alcoholic beverage produced in China by fermenting cooked rice using a fermentation starter prepared with the fungus Monascus purpureus. This starter (Hong Qu, HQ) is made empirically by open spontaneous fermentation that is hard to control and...
Na minha lista:
| Udgivet i: | Food Res Int |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
2021
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8086838/ https://ncbi.nlm.nih.gov/pubmed/33642012 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodres.2021.110146 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|