Effect of Intensified Fermentation with <i>Wickerhamomyces anomalus</i> on Fungal Community Structure of Fermented Grains and Flavor Compounds of <i>Xiaoqu Baijiu</i>
In order to explore the effect of <i>Wickerhamomyces</i> on the production of flavor compounds in <i>Xiaoqu Baijiu</i> (<i>XQBJ</i>), this study examined the correlation between the fungal communities in <i>Xiaoqu</i> and ester compounds. It was hypoth...
| الحاوية / القاعدة: | Foods |
|---|---|
| المؤلفون الرئيسيون: | , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
MDPI AG
2025-09-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/14/19/3365 |