Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation
Ting Shen, Jun Liu, Qun Wu, Yan Xu
Topics & Concepts
FermentationFood scienceFlavorChemistryBacillus subtilisBiologyBacteriaGeneticsFood Quality and Safety StudiesPolyamine Metabolism and ApplicationsNutrition, Health and Food Behavior