History and Advance of Flavour Research of Baijiu
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-2195-7_6
Reference63 articles.
1. Zhu Y, Tramper J. Koji—where east meets west in fermentation. Biotechnol Adv. 2013;31(8):1448–57.
2. Wu X-H, et al. Characterization of Chinese liquor starter, “Daqu”, by flavor type with H-1 NMR-based nontargeted analysis. J Agric Food Chem. 2009;57(23):11354–9.
3. Zheng X-W, et al. Daqu—a traditional Chinese liquor fermentation starter. J Inst Brewing. 2011;117(1):82–90.
4. Carrau F, Gaggero C, Aguilar PS. Yeast diversity and native vigor for flavor phenotypes. Trends Biotechnol. 2015;33(3):148–54.
5. Wang HY, Xu Y. Effect of temperature on microbial composition of starter culture for Chinese light aroma style liquor fermentation. Lett Appl Microbiol. 2015;60(1):85–91.
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