Flavor characteristics of hulless barley wine fermented with mixed starters by molds and yeasts isolated from Jiuqu
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference27 articles.
1. Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation;Aldrete-Tapia;Food Microbiology,2020
2. Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach;Balmaseda;International Journal of Food Microbiology,2022
3. Correlations between microbes and metabolites of hulless barley wines fermented with varieties of hulless barley and different starters;Chen;LWT - Food Science and Technology,2021
4. Characterization of the key aroma compounds in aged Chinese Rice Wine by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies;Chen;Journal of Agricultural and Food Chemistry,2019
5. Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains;Chen;International Journal of Food Science and Technology,2021
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