Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu
Liang Yang, Renyuan Chen, Chao Liu, Liangqiang Chen, Fan Yang, Li Wang
Topics & Concepts
ChemistryOdorFood scienceMicroorganismFermentationBacteriaFlavorOrganic chemistryBiologyGeneticsFermentation and Sensory AnalysisBiochemical and biochemical processesFood Quality and Safety Studies