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Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Zhong‐Fu Duan, Mei‐Yue Han, Jia‐Liang Niu, Jing‐Rong Zhao, Wei‐Wei Li, Li‐Ning Zhu, Hui‐Feng Ma, Yan‐Fang Wu, Xiu‐Ting Li, Bao‐Guo Sun
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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