Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis;Food Research International;2024-09
2. Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality;Foods;2023-07-11
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