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Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese Baijiu (distilled spirit) brewing by Xiaoyang Yu, Tingting Huang, Zhijiu Huang, Zhengyun Wu, Jingwei Che, Fengyang Qin, Wenxue Zhang
Published 2023-07-01
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Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers by Wenhua Tong, Shuqin Wang, Ying Yang, Zhijiu Huang, Yiyun Li, Dan Huang, Huibo Luo, Liming Zhao
Published 2023-11-01
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