Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor <i>Daqu</i>
In this study, the microbial diversity in Tibetan flavor <i>Daqu</i> was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in <i>Daqu</i> were detected using the headspace solid-phase microextraction-gas chromatography-mass spectrome...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/2/324 |