Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
Shanshan Xu, Mingzhu Zhang, Boyang Xu, Lanhua Liu, Wei Sun, Dongdong Mu, Xuefeng Wu, Xingjiang Li
Topics & Concepts
FermentationFood scienceFlavorChemistryLactobacillusMonascusSugarAmylaseBacteriaBiologyBiochemistryEnzymeGeneticsFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsTea Polyphenols and Effects