Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing
Xiangyi Jin, Hua Wang, Huixue Tian, Yongmei Hu, Nan Peng, Shumiao Zhao
Topics & Concepts
BrewingCaproic AcidFlavorLactic acidFood scienceChemistryBacteriaBiochemistryFermentationBiologyGeneticsFood Quality and Safety StudiesFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities