Research progress on the application of functional microorganisms in sauce-flavor Baijiu

Samankaltaisia teoksia

• Correlation analysis of microorganism and volatile flavor substance of the third round fermented grains of Dongniang sauce-flavor Baijiu during fermentation
  Tekijä: CHEN Zhuo, SU Wei, MU Yingchun, QI Qi, ZOU Tianxing, REN Tingting, PAN Heyong, WANG Jiaqin
  Julkaistu: (2024-05-01)
• Research progress on the correlation between microorganisms and flavor substances in stacking fermentation of sauce-flavor Baijiu
  Tekijä: ZHAO Qiao, YANG Hua, TIAN Maoling, LI Ruijie, HU Yongxin, WANG Qian, YANG Yang, ZHONG Xiaozhong, ZHAO Jian, WANG Songtao, LI Shu
  Julkaistu: (2024-12-01)
• Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor <i>baijiu</i>
  Tekijä: Yuhan Lu, et al.
  Julkaistu: (2022-12-01)
• Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu
  Tekijä: HE Yanyan, LIU Junnan, LI Ruijie, DING Runyue, YANG Yang, LI Shu, ZHAO Qiao, ZHONG Xiaozhong, WANG Songtao, ZHOU Jiayu
  Julkaistu: (2024-11-01)
• Changes of Microorganisms and Flavor Compounds in the Fourth Round Jiupei of Sauce-flavored Baijiu in Beijing
  Tekijä: Huiqin HUANG, et al.
  Julkaistu: (2024-01-01)