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Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines.
Chen, Lihua; Ren, Lixia; Li, Dongna; Ma, Xia.
Affiliation
  • Chen L; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China.
  • Ren L; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China.
  • Li D; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China.
  • Ma X; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China.
Food Sci Biotechnol ; 30(1): 87-96, 2021 Jan.
Article in En | MEDLINE | ID: mdl-33552620
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Biotechnol Year: 2021 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Biotechnol Year: 2021 Document type: Article Country of publication: