Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
Xiaona Pang, Chang Chen, Xiaoning Huang, Yinzhuo Yan, Jingyu Chen, Bei‐Zhong Han
Topics & Concepts
Lactic acidFermentationFlavorFood scienceAcetic acidBacteriaChemistryAromaLactobacillusLactobacillus rhamnosusEthyl lactateFermentation in food processingBiochemistryBiologyCatalysisGeneticsFermentation and Sensory AnalysisFood Quality and Safety StudiesBiochemical and biochemical processes