Analysis of Changes in Fungal Community During the Fermentation of JUNCAO Wine Based on High-Throughput Sequencing Technology
【Objective】JUNCAO wine is a kind of Baijiu brewed with JUNCAO as raw materials. The study was carried out to understand the evolution law of fungal community and dominant fungal community at different fermentation periods of JUNCAO wine, and to provide theoretical and scientific basis for establishi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Guangdong Academy of Agricultural Sciences
2024-01-01
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| Series: | Guangdong nongye kexue |
| Subjects: | |
| Online Access: | http://gdnykx.cnjournals.org/gdnykx/ch/reader/view_abstract.aspx?file_no=202401012 |