Roles of cigar microbes in flavor formation during roasted-rice leachate fermentation
Author:
Funder
Key Research Project of Sichuan Provincial Branch of China National Tobacco Crop Tobacco Science Institute
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00253-024-13289-x.pdf
Reference63 articles.
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5. Bian X, Chen J, Fan J, Yang Y, Yu D, Ren L, Ma Z, Wu N, Chen F, Liu X, Wang B, Zhang N (2022) Microbial and genes diversity analysis: relationship between starch conversion and carbohydrate metabolism during Niandoubao fermentation via the glutinous proso millet (GPM) process. Food Control 140:109154. https://doi.org/10.1016/j.foodcont.2022.109154
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