Reduced lactic acid strengthens microbial community stability and function during Jiang-flavour Baijiu fermentation
Junlin Wei, Yao Nie, Hai Du, Yan Xu
Topics & Concepts
FlavourFermentationFood scienceLactic acidChemistryLactic acid fermentationBacteriaBiologyGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsFood Quality and Safety Studies