Improving the quality of Xiaoqu Qingxiangxing Baijiu through optimization of key parameters in industrial fermentation processes driven by regulation models DOI Creative Commons
Wenhua Tong, Yan Wang, Yiyun Li

et al.

LWT, Journal Year: 2024, Volume and Issue: 212, P. 116982 - 116982

Published: Nov. 1, 2024

Language: Английский

Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains DOI

Haideng Li,

Xi Chen, Jianing Liu

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106079 - 106079

Published: Feb. 1, 2025

Language: Английский

Citations

1
Comparative analysis of microbial communities and flavor compounds in fermented grains from different sorghum varieties used in Sichuan Xiaoqu liquor DOI Creative Commons

Minghong Bian,

Yuli Fang,

Kailong Yang

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117640 - 117640

Published: March 1, 2025

Language: Английский

Citations

0
Differences in microbial communities among different types of zaopei and their effects on quality and flavor of baijiu DOI
Xinyue Li, Cheng‐Jin Du, Yufei Zhao

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115224 - 115224

Published: Oct. 22, 2024

Language: Английский

Citations

1
Improving the quality of Xiaoqu Qingxiangxing Baijiu through optimization of key parameters in industrial fermentation processes driven by regulation models DOI Creative Commons
Wenhua Tong, Yan Wang, Yiyun Li

et al.

LWT, Journal Year: 2024, Volume and Issue: 212, P. 116982 - 116982

Published: Nov. 1, 2024

Language: Английский

Citations

0