Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

Published 2019 View Full Article

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Title
Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process
Authors
Keywords
Microbial interaction, Cereals, Pit mud, Microbial source tracking, Solid-state fermentation (SSF)
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume -, Issue -, Pages 108350
Publisher
Elsevier BV
Online
2019-09-06
DOI
10.1016/j.ijfoodmicro.2019.108350

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