Insights into heterogenetic mechanism in physicochemical driving factors, microbial community and volatile metabolites during high‐temperature Daqu fermentation by traditional stacking and shelf stacking

Ähnliche Einträge

• Impact of pomegranate cultivar on the phytochemical composition, volatile profile, and antioxidant activity of fermented wine
  von: Yunzhe Li, et al.
  Veröffentlicht: (2026)
• Correlation between metabolite changes and microbial succession in millet vinegar produced via traditional solid‐state fermentation
  von: Lian Li, et al.
  Veröffentlicht: (2025)
• Thermo‐structural property differences in wheat varieties influencing microbial community succession and flavor compound biosynthesis in high‐temperature Daqu
  von: Xin Liang, et al.
  Veröffentlicht: (2026)
• Seasonal dynamics of the microbial community in a strong‐flavor baijiu fermentation
  von: Lingjuan Li, et al.
  Veröffentlicht: (2024)
• Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
  von: Vishakha Bisht, et al.
  Veröffentlicht: (2024)