Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds-Reference-Cited by-同舟云学术

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Published:2022-02 Issue: Volume:369 Page:130920
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Youqiang,Zhao Jingrong,Liu Xiao,Zhang Chunsheng,Zhao Zhigang,Li Xiuting,Sun Baoguo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar;Chai;International Journal of Food Microbiology,2019

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