Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te ‐flavor baijiu daqu produced in different seasons
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology & College of food Science and Technology Nanchang University Nanchang China
2. Sitir Liquor Co., Ltd Zhangshu China
3. Zhangshugong Wine and Spirits Co. Ltd Zhangshu China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11324
Reference45 articles.
1. Mystery behind Chinese liquor fermentation
2. Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production
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4. Diversity, Function, and Application ofClostridiumin Chinese Strong Flavor Baijiu Ecosystem: A Review
5. Baijiu (白酒), Chinese liquor: History, classification and manufacture
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