Enhancing synthesis of ethyl lactate in rice baijiu fermentation by adding recovered granular cells-Reference-Cited by-同舟云学术

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Enhancing synthesis of ethyl lactate in rice baijiu fermentation by adding recovered granular cells

Published:2024-05 Issue:5 Volume:137 Page:388-395
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Du Shoujie,Yao Liucui,Zhong Bin,Qin Junwei,He Songgui,Liu Youqiang,Wu Zhenqiang^ORCID

Publisher

Elsevier BV

Reference39 articles.

1. Mystery behind Chinese liquor fermentation;Jin;Trend Food Sci. Technol.,2017

2. Manufactural impact of the solid-state saccharification process in rice flavor baijiu production;Yin;J. Biosci. Bioeng.,2021

3. Flavor mystery of Chinese traditional fermented baijiu: the great contribution of ester compounds;Xu;Food Chem.,2022

4. Chinese baijiu: the perfect works of microorganisms;Tu;Front. Microbiol.,2022

5. Characteristics of the microbial community in the production of Chinese rice-flavor baijiu and comparisons with the microflora of other flavors of baijiu;Hu;Front. Microbiol.,2021

Cited by 1 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 changes in key aroma-active compounds of soy sauce due to different fermentation processes;Journal of Food Composition and Analysis;2024-09

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