Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine
Liang, Zhang-Cheng, Lin, Xiao-Zi, He, Zhi-Gang, Su, Hao, Li, Wei-Xin, Guo, Qi-QiТом:
136
Журнал:
Food Research International
DOI:
10.1016/j.foodres.2020.109329
Date:
October, 2020
Файл:
PDF, 2.33 MB
2020
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