Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China
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Title
Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China
Authors
Keywords
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Journal
JOURNAL OF THE INSTITUTE OF BREWING
Volume 122, Issue 3, Pages 517-523
Publisher
Wiley
Online
2016-07-26
DOI
10.1002/jib.352
References
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- Bacterial and fungal diversity in the traditional Chinese liquor fermentation process
- (2011) Xiao-Ran Li et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE
- (2011) H.-Y. Wang et al. LETTERS IN APPLIED MICROBIOLOGY
- Yeasts: An attractive source of pectinases—From gene expression to potential applications: A review
- (2011) Parissa Alimardani-Theuil et al. PROCESS BIOCHEMISTRY
- Partial sequencing of the β-glucosidase-encoding gene of yeast strains isolated from musts and wines
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- The characterisation of a novelPichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine
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- Analyses of microbial consortia in the starter of Fen Liquor
- (2009) J.-H. Shi et al. LETTERS IN APPLIED MICROBIOLOGY
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