Production of low-alcohol Huangjiu with improved acidity...

Food Chemistry 2020 / 08 Vol. 321

Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast

Zheng, Nan, Jiang, Sen, He, Yahui, Chen, Yefu, Zhang, Cuiying, Guo, Xuewu, Ma, Lijuan, Xiao, Dongguang
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Volume:
321
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126691
Date:
August, 2020
File:
PDF, 1.18 MB
2020
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