Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor
Xueao Ji, Xiao‐Wei Yu, Qun Wu, Yan Xu
Topics & Concepts
Ecological successionFermentationFlavorFood scienceDiversity (politics)BiologyFungal DiversityChemistryBotanyAnthropologySociologyFermentation and Sensory AnalysisFood Quality and Safety StudiesProbiotics and Fermented Foods