Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor
Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor
Authors
Keywords
Chinese liquor, Filamentous fungi, Mixed-culture fermentation, Simultaneous saccharification and fermentation, Yeast
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