Microbial communities and amino acids during the fermentation of Wuyi Hong Qu Huangjiu
Zhangcheng Liang, Hao Su, Xiaozi Lin, Zhigang He, Weixin Li, Donglian Deng
Topics & Concepts
Amino acidFermentationFood scienceBiologyUmamiBiochemistryTasteChemistryFermentation and Sensory AnalysisProbiotics and Fermented FoodsFood Quality and Safety Studies