Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation DOI
Xi Chen,

Haideng Li,

Fanghang Qiu

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116594 - 116594

Published: May 1, 2025

Language: Английский

Synthesis of an autochthonous microbiota responsible for the prepared process improving, flavor profile and brewing attributes of high-temperature Daqu DOI
Hongmei Li,

Yaochuan Hou,

Wei Zou

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106444 - 106444

Published: March 1, 2025

Language: Английский

Citations

0
Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation DOI
Xi Chen,

Haideng Li,

Fanghang Qiu

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116594 - 116594

Published: May 1, 2025

Language: Английский

Citations

0