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Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Wenhua Tong, Hui Wang, Jiawei Li, Lingling Zhang, Zhijiu Huang, Ying Yang, Zongwei Qiao, Huibo Luo, Dan Huang
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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