Isolation and identification of a blackAspergillusstrain and the effect of its novel protease on the aroma ofMoutai-flavouredliquor-Reference-Cited by-同舟云学术

Isolation and identification of a blackAspergillusstrain and the effect of its novel protease on the aroma ofMoutai-flavouredliquor

Published:2014-04-22 Issue:3 Volume:120 Page:268-276
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Huang Yongguang¹,Wu Qun¹,Xu Yan¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; 1800 Lihu Avenue Wuxi Jiangsu China 214122

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.135/fullpdf

Reference50 articles.

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4. Relations between key production techniques of Moutai-flavour Daqu and its quality and styles;Hu;Liquor Making Sci. Technol.,2010

5. Screening of two mold strains and research on their application;Xu;Liquor Making Sci. Technol.,2012

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