Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine-Reference-Cited by-同舟云学术

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Published:2019-07 Issue: Volume:121 Page:593-603
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Huang Zi-Rui,Guo Wei-Ling,Zhou Wen-Bin,Li Lu,Xu Jia-Xin,Hong Jia-Li,Liu Hui-Peng,Zeng Feng,Bai Wei-Dong,Liu Bin^ORCID,Ni Li,Rao Ping-Fan,Lv Xu-Cong^ORCID

Funder

National Natural Science Foundation of China

Fujian Agriculture and Forestry University

China Postdoctoral Science Foundation

Natural Science Foundation of Fujian Province

Publisher

Elsevier BV

Subject

Food Science

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