Analysis of Daqu produced in different seasons-Reference-Cited by-同舟云学术

Analysis of Daqu produced in different seasons

Published:2016-07 Issue:3 Volume:122 Page:397-402
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Xing-lin Han¹²,Shi-ru Jia¹,Wu-jiu Zhang²

Affiliation:

1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and College of Biotechnology; Tianjin University of Science and Technology; Tianjin China

2. China National Research Institute of Food and Fermentation Industries; Beijing China

Publisher

Wiley

Subject

Food Science

Reference21 articles.

1. Effect of temperature on the quality of Moutai-flavor Daqu;Ming;J. China Brew.,2010

2. Phylogenetic diversity analysis of bacteria in Gujing-flavor liquor Daqu;Tang;J. Food Ferm. Ind.,2011

3. Analysis of microbial species in Xufang Daqu and determination;Shi;J. Liquor-Mak. Sci. Technol.,2001

4. Microbes in high temperature starter;Yang;J. Liquor-Mak. Sci. Technol.,2007

5. Study on microbial community metabolism;Luo;J. Southwest Univ.,2009

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