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Effect of microbial communities on flavor profile of Hakka ..:
Junyi Wang
;
Ziyi Wang
;
Fangqing He
...
http://www.sciencedirect.com/science/article/pii/S2590157524000087. , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101121
RT Journal T1 <Title>Effect of microbial communities on flavor profile of Hakka rice wine throughout production</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d3300865f8584c05b2c884752b9acff2&Exemplar=1&LAN=DE A1 Junyi Wang A1 Ziyi Wang A1 Fangqing He A1 Zhuangguang Pan A1 Yixuan Du A1 Zhiying Chen A1 Yuxin He A1 Yuanming Sun A1 Meiying Li PB Elsevier YR 2024 K1 Hakka Huangjiu K1 Key odorants K1 Gas chromatography–mass spectrometry (GC–MS) K1 Microbial community K1 Non-Saccharomyces K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157524000087 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101121 DO https://doi.org/10.1016/j.fochx.2024.101121 SF ELIB - SuUB Bremen
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