The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production
Xiaolong Hu, Ruijie Tian, Kangli Wang, Zhenhua Cao, Peixun Yan, Fuqiang Li, Xuesi Li, Shaoliang Li, Peixin He
Topics & Concepts
FlavorFood scienceFermentationChemistryDynamics (music)PhysicsAcousticsFermentation and Sensory AnalysisFood Quality and Safety StudiesMicrobial Metabolism and Applications