Study of the Phase Characteristics of Sichuan Bran Vinegar Fermentation Based on Flavor Compounds and Core Bacteria-Reference-Cited by-同舟云学术

Study of the Phase Characteristics of Sichuan Bran Vinegar Fermentation Based on Flavor Compounds and Core Bacteria

Author:

Zhu Min¹,Chen Zhuo²,Luo Hui-Bo¹,Mao Xiang¹³,Yang Ying¹,Tong Wen-Hua¹,Huang Dan¹³^ORCID

Affiliation:

1. College of Bioengineering, Sichuan University of Science & Engineering, Zigong City, Sichuan Province, China

2. Yibin Vocational & Technical College, Yibin City, Sichuan Province, China

3. Engineering Laboratory for Biological Brewing Technology of Bran Vinegar in the South of Sichuan, Zigong City, Sichuan Province, China

Funder

Sichuan Key Laboratory of Solid-state Fermentation Resources Utilization

Sichuan Key Technology Innovation Project Plan of the Sichuan Provincial Economic and Information Commission

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

Reference23 articles.

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