2022peer-reviewed54 citations
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation
Jiangjing Gao, Jiejie Qin, Ye Fangping, Feng Ding, Guoying Liu, Anjun Li +2 more
International Journal of Food Microbiology
Concepts
FermentationFlavourAromaFood scienceChemistryRaw materialBacteria