Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation
Jiangjing Gao, Jiejie Qin, Ye Fangping, Feng Ding, Guoying Liu, Anjun Li, Cong Ren, Yan Xu
Topics & Concepts
FermentationFlavourAromaFood scienceChemistryRaw materialBacteriaBiologyOrganic chemistryGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsMicrobial Metabolism and Applications