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pro vyhledávání: '"Ren‐Fu Wu"'
Autor:
Ya‐Ke Du, Wen Xin, Yu Xia, Min Zhu, Jian‐Liang Qin, Zheng‐Fu Pan, Ren‐Fu Wu, Guo‐Rong Luo, Pei‐Sen Wu, Zheng‐Yun Wu, Katsuya Gomi, Wen‐Xue Zhang
Publikováno v:
Journal of food biochemistryREFERENCES. 46(10)
Chinese Jiang-flavor Baijiu is the most widely consumed liquor. Jiang-flavor Daqu, a fermentation starter, is important sources of key flavors of Jiang-flavor Baijiu. Some microbes play significant roles in flavor formation of Daqu. In order to clari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1d771b46ea1d98db98a11bcdaa34254
https://pubmed.ncbi.nlm.nih.gov/35748096
https://pubmed.ncbi.nlm.nih.gov/35748096
