Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine
Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine
作者
关键词
Hong Qu glutinous rice wine starter, Bacterial community, Fungal community, High throughput sequencing, Monascus purpureus, Volatile components
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