Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine
Yingying Huang, Zhang-Cheng Liang, Xiao-Zi Lin, Zhi-Gang He, Xiang-Yun Ren, Wei-Xin Li, István Molnár
Topics & Concepts
WineFermentationFermentation in winemakingDiversity (politics)Food scienceBiologyBiotechnologyBotanySociologyAnthropologyFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsFungal Biology and Applications