Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu-Reference-Cited by-同舟云学术

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Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

Published:2024-10 Issue: Volume:61 Page:104917
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Shi Wei,Chai Li-Juan^ORCID,Zhao Han,Song Ya-Ning,Mei Jun-Lan,He Yang-Xue,Lu Zhen-Ming,Zhang Xiao-Juan,Yang Bo,Wang Song-Tao,Shen Cai-Hong,Xu Zheng-Hong

Funder

Basic Scientific Foundation of Guangxi Institute of Public Welfare Scientific Research

Publisher

Elsevier BV

Reference60 articles.

1. The UNITE database for molecular identification of fungi – recent updates and future perspectives;Abarenkov;New Phytologist,2010

2. Keystone taxa as drivers of microbiome structure and functioning;Banerjee;Nature Reviews Microbiology,2018

3. Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2;Bolyen;Nature Biotechnology,2019

4. Exact sequence variants should replace operational taxonomic units in marker-gene data analysis;Callahan;The ISME Journal,2017

5. Mining the factors driving the evolution of the pit mud microbiome under the impact of long-term production o strong-flavor Baijiu;Chai;Applied and Environmental Microbiology,2021

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