Correlation Analysis between Bacterial Community Succession and Changes of Flavor Substances during Whey Wine Fermentation
In this study, gas chromatography-mass spectrometry (GC-MS) was used to analyze the changes of important aroma components in whey wine, and high-throughput sequencing technology was used to analyze the bacterial community changes in whey wine. Moreover, correlation analysis was conducted between aro...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-027.pdf |