The regulatory effects of microbial community on the formation of higher alcohols and volatile flavor components in Hongqu rice wine brewing
Yujie Yuan, Ziyi Yang, Zihua Liang, Qi Wu, Yingyin Yan, Shiyun Chen, Xiangyou Li, Lianzhong Ai, Li Ni, Xu‐Cong Lv
Topics & Concepts
BrewingFood scienceWineFlavorChemistryLactobacillusFermentationPediococcusFermentation and Sensory AnalysisTea Polyphenols and EffectsBiochemical and biochemical processes