Comparison of microbial communities and amino acid...

Food Research International 2020 / 10 Vol. 136

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

Liang, Zhang-Cheng, Lin, Xiao-Zi, He, Zhi-Gang, Su, Hao, Li, Wei-Xin, Guo, Qi-Qi
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Volume:
136
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109329
Date:
October, 2020
File:
PDF, 2.33 MB
2020
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