The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons

The physicochemical characteristics of Jiupei are crucial in regulating the metabolism of microbial communities and the flavor profile of Baijiu during the fermentation process. This study systematically monitored the physicochemical characteristics of Qing-Jiang-flavor Baijiu Jiupei (QJFJ) and anal...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Food Chemistry: X
المؤلفون الرئيسيون: Lijuan Lu, Qiancheng Zuo, Yuxin Cheng, Yongguang Huang
التنسيق: مقال
اللغة:الإنجليزية
منشور في: Elsevier 2024-06-01
الموضوعات:
Qing-Jiang-flavor Jiupei
Different fermentation seasons
Physicochemical characteristics
Microbial community
Flavor profile
الوصول للمادة أونلاين:http://www.sciencedirect.com/science/article/pii/S2590157524002797

الانترنت

http://www.sciencedirect.com/science/article/pii/S2590157524002797

مواد مشابهة