Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
Chi Zhao, Wei Su, Yingchun Mu, Li Jiang, Yu Mu
Topics & Concepts
PediococcusFood scienceFermentationLactobacillusLeuconostocChemistryRhizopusFermentation in winemakingFood spoilageFirmicutesFlavorWeissellaBiologyBiochemistryBacteria16S ribosomal RNAGeneGeneticsFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsTea Polyphenols and Effects