Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process
Hongxia Zhang, Li Wang, Heyu Wang, Fan Yang, Liangqiang Chen, Fei Lin Hao, Xibin Lv, Hai Du, Yan Xu
Topics & Concepts
FermentationFood scienceFlavorMicrobial population biologyChemistryAcetic acidLactobacillusBiologyBacteriaBiochemistryGeneticsFermentation and Sensory AnalysisTea Polyphenols and EffectsOlfactory and Sensory Function Studies