Impact of Incorporating Shiitake Mushrooms (<i>Lentinula edodes</i>) on Microbial Community and Flavor Volatiles in Traditional Jiuqu
Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the “bone of wine”. In this study, the microbial community and flavor substances of Jiuqu made with different amounts of shiitake mushroom (<i>Lentinula edodes</i>) were investigated thro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/7/1019 |