Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies-Reference-Cited by-同舟云学术

Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies

Published:2021-02 Issue: Volume:140 Page:109876
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hu Yuanliang,Yang Qiang,Chen Dong,Fu Biao,Zhang Yu,Zhang Yi,Xia Xian,Peng Nan,Liang Yunxiang,Zhao Shumiao

Funder

State Key Laboratory of Agricultural Microbiology

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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