Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu

Published 2019 View Full Article

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Title
Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu
Authors
Keywords
Yeast community, PCR-DGGE, Volatile compounds, Daqu
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 106, Issue -, Pages 57-63
Publisher
Elsevier BV
Online
2019-02-19
DOI
10.1016/j.lwt.2019.02.058

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