Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation
Jiangjing Gao, Guoying Liu, Anjun Li, Chenchen Liang, Cong Ren, Yan Xu
Topics & Concepts
FermentationFlavourAromaFood scienceStarterChemistryFermentation starterBacteriaBiologyLactic acidGeneticsFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsBiochemical and biochemical processes