Analysis of the Fungal Community in Zaopei During the Production of Chinese Luzhou-flavour Liquor-Reference-Cited by-同舟云学术

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Analysis of the Fungal Community in Zaopei During the Production of Chinese Luzhou-flavour Liquor

Published:2007 Issue:1 Volume:113 Page:21-27
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Zhang Wen-xue,Qiao Zong-wei,Tang Yue-qin,Hu Cheng,Sun Qun,Morimura Shigeru,Kida Kenji

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2007.tb00251.x/fullpdf

Reference24 articles.

1. Study on separation and purification and acid-production of hexanoate bacteria in pit mud;Cao;Liquor-making Science and Technology,2001

2. The check list of polypores in Fenglin Nature Reserve, Xiaoxing'an Mts;Dai;Forest Pest and Disease,2001

3. Ecology of liquor-making industry and its development;Fu;Liquor-making Science and Technology,2000

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1. Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing;Foods;2024-07-30

2. Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu;Foods;2024-01-08

3. Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu;Frontiers in Microbiology;2023-10-26

4. Microbial Diversities During Chinese Liquor Fermentations;Science and Engineering of Chinese Liquor (Baijiu);2023

5. History and Technology of Chinese Liquor;Science and Engineering of Chinese Liquor (Baijiu);2023

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