Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.

Zou, Jing; Chen, Xiaohui; Wang, Chenyu; Liu, Yang; Li, Miao; Pan, Xinyuan; Chang, Xuedong

Zou, Jing; Chen, Xiaohui; Wang, Chenyu; Liu, Yang; Li, Miao; Pan, Xinyuan; Chang, Xuedong.

Afiliación

Zou J; College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China.
Chen X; Engineering Research Center of the Ministry of Education of Chestnut Industry Technology, Qinhuangdao 066000, China.
Wang C; College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China.
Liu Y; College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China.
Li M; College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China.
Pan X; College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China.
Chang X; College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China.

Foods ; 12(15)2023 Aug 02.

Article en En | MEDLINE | ID: mdl-37569201