The microbial communities in <i>Zaopeis</i> , free amino acids in raw liquor, and their correlations for <i>Wuliangye‐flavor</i> raw liquor production-Reference-Cited by-同舟云学术

The microbial communities in Zaopeis , free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production

Author:

Jiang Bin¹^ORCID,Wu Li²,Wang Qi¹,Yang Liran¹,Zheng Jia³,Zhou Shulai⁴,He Cuirong⁵,Jiao Wenwen¹,Xu Bin⁶,Liu Kunyi¹

Affiliation:

1. College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China

2. Leshan Food and Drug Inspection Center Leshan China

3. Flavor Innovation Center Technology Research Center, Wuliangye Yibin Co., Ltd. Yibin China

4. Department of Pharmacy Leshan Vocational and Technical College Leshan China

5. Sichuan Research Institute of Alcoholic Drinks Chengdu China

6. Luzhou Greenland Wine Co., Ltd. Luzhou China

Publisher

Wiley

Subject

Food Science

Link

Reference39 articles.

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