The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu
Qi Zhu, Liangqiang Chen, Zheng Peng, Qiaoling Zhang, Wanqiu Huang, Fan Yang, Guocheng Du, Juan Zhang, Li Wang
Topics & Concepts
Food scienceAspergillus oryzaeFermentationStarchMicroorganismAmylaseFlavorBacteriaSugarBiologyChemistryBiochemistryEnzymeGeneticsFermentation and Sensory AnalysisTea Polyphenols and EffectsMicrobial Metabolism and Applications