Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

Published 2020 View Full Article

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Title
Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine
Authors
Keywords
Hong qu glutinous rice wine, Key microbiota responsible for bitter amino acids, Correlation analysis, Fermentation temperature, Microbial community dynamics, RNA-Based rRNA gene sequencing
Journal
FOOD MICROBIOLOGY
Volume 90, Issue -, Pages 103467
Publisher
Elsevier BV
Online
2020-02-29
DOI
10.1016/j.fm.2020.103467

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