Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
Yan Li, Aixia Wang, Bin Dang, Xijuan Yang, Mengzi Nie, Zhiying Chen, Ran Lin, Lili Wang, Fengzhong Wang, Li‐Tao Tong
Topics & Concepts
FermentationFood scienceFlavorLactobacillusChemistryAromaAcetobacterAcetic acidBacteriaIsoamyl acetateAcetic acid bacteriaBiologyBiochemistryGeneticsFermentation and Sensory AnalysisBiochemical and biochemical processesFood Quality and Safety Studies