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1 Ergebnisse
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The changes of microbial diversity and flavor compounds dur..:
Yan, Yi
;
Chen, Haiyan
;
Sun, Leping
...
PLOS ONE. 17 (2022) 1 - p. e0262353 , 2022
Link:
https://doi.org/10.1371/journal.pone.0262353
RT Journal T1
The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage
UL https://suche.suub.uni-bremen.de/peid=cr-10.1371_journal.pone.0262353&Exemplar=1&LAN=DE A1 Yan, Yi A1 Chen, Haiyan A1 Sun, Leping A1 Zhang, Wei A1 Lu, Xin A1 Li, Zhenpeng A1 Xu, Jialiang A1 Ren, Qing A1 Gupta, Vijai Kumar PB Public Library of Science (PLoS) YR 2022 SN 1932-6203 JF PLOS ONE VO 17 IS 1 SP e0262353 LK http://dx.doi.org/https://doi.org/10.1371/journal.pone.0262353 DO https://doi.org/10.1371/journal.pone.0262353 SF ELIB - SuUB Bremen
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