Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Cheng-hou Li"'
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology. 65:4730-4733
A strictly anaerobic, Gram-stain-positive bacterium, designated FW431T, was isolated from a mud cellar used for producing strong aromatic Chinese liquors. The strain was able to produce butanoic acid, an important component of the aroma style of Chin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ea29dd7a50a2235cfeaca35a4b8718f
https://doi.org/10.1099/ijsem.0.000641
https://doi.org/10.1099/ijsem.0.000641
Autor:
Yuan-yuan Leng, Xin-hong Zhang, Wang Chuandong, Xiu-wen Zhou, Qi Chen, Shu-guang Li, Jun-gang Li, Yue-zhong Li, Cheng-hou Li, Wen-jun Han, Qian Wang
Publikováno v:
Food Research International. 62:894-901
The strong aromatic Chinese liquors are batch-brewed in mud cellars, but the changes in the brewing microflora and their effects on the production of flavors are mostly unclear. In the liquor brewing industry, it is a mystery that older cellars produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8b530bcc477d5693d2af350ed806b67
https://doi.org/10.1016/j.foodres.2014.05.017
https://doi.org/10.1016/j.foodres.2014.05.017