Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)-Reference-Cited by-同舟云学术

Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)

Published:2022-10 Issue: Volume:168 Page:113900
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Peng Qi,Zheng Huajun,Meng Kai,Yu Hefeng,Xie Guangfa,Zhang Yuhao,Yang Xinyi,Chen Jialing,Xu Zhuoqin,Lin Zichen,Liu Shuangping,Elsheery Nabil I.,Wu Peng,Fu Jianwei

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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