Revealing the functional microbiota for acetic acid formation in Daqu starter for Chinese Nong-Xiang Baijiu fermentation

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Revealing the functional microbiota for acetic acid formation in Daqu starter for Chinese Nong-Xiang Baijiu fermentation

Cited by 3 publications

References 39 publications

Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches

Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches

Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors

Characterization of the key aroma compounds of wild bitter melon lujiu based on LLE coupled with GC–O–MS and the aroma influence of polysaccharide addition using VASE–GC–MS

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