Changes in Microbial Diversity, Physicochemical Characteristics, and Flavor Substances During Maotai-Flavored Liquor Fermentation and Their Correlations-Reference-Cited by-同舟云学术

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Changes in Microbial Diversity, Physicochemical Characteristics, and Flavor Substances During Maotai-Flavored Liquor Fermentation and Their Correlations

Published:2019-06-01 Issue:3 Volume:13 Page:290-307
ISSN:1556-6560
Container-title:Journal of Biobased Materials and Bioenergy
language:en
Short-container-title:j biobased mat bioenergy

Author:

Dai Yijie,Tian Zhiqiang,Meng Wangni,Li Chunyu,Li Zongjun

Publisher

American Scientific Publishers

Subject

Renewable Energy, Sustainability and the Environment,Biomaterials,Bioengineering

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Conversion of wine lees and waste activated sludge into caproate and heptanoate: Thermodynamic and microbiological insights;Bioresource Technology;2024-09

2. Bacterial community dynamics during distilled spirit fermentation: influence of mash recipes and fermentation processes;Microbiology Spectrum;2023-12-12

3. Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu;Journal of Bioscience and Bioengineering;2023-10

4. Production of medium chain fatty acids from fermentation of antibiotic residuals: Fate of antibiotic resistance genes;Bioresource Technology;2023-07

5. Enhanced medium-chain fatty acids production from Cephalosporin C antibiotic fermentation residues by ionizing radiation pretreatment;Journal of Hazardous Materials;2022-10

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