High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor-Reference-Cited by-同舟云学术

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

Published:2019-12-11 Issue:1 Volume:126 Page:98-104
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Xie Mowen¹,Lv Fuxia¹,Ma Guoxing¹,Farooq Asim¹,Li Hehe²,Du Yan¹,Liu Yang¹^ORCID

Affiliation:

1. University of Science and Technology Beijing; Beijing 100083 China

2. Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China

Funder

National Key R&D Program Project of China under Grant

National Natural Science Foundation of China under Grant

Fund of the Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University

National Natural Science Foundation of China

National Key R&D Program Project of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.592/fullpdf

Reference35 articles.

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4. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants;Sha;J. Agric. Food Chem.,2017

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