Microbial diversity and its relationship with flavor compounds in the process of <i>Daqu</i> making of Laobaigan-flavor Baijiu

doi:10.13995/j.cnki.11-1802/ts.023902

Microbial diversity and its relationship with flavor compounds in the process of Daqu making of Laobaigan-flavor Baijiu

MA Bingtao, FAN Endi, LI Zexia, ZHANG Yuhang, ZHANG Zhimin, GUO Yawei, JIANG Dongming, CHEN Yefu, XIAO Dongguang, GUO Xuewu

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 7-16.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 7-16. DOI: 10.13995/j.cnki.11-1802/ts.023902

Microbial diversity and its relationship with flavor compounds in the process of Daqu making of Laobaigan-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 7-16 https://doi.org/10.13995/j.cnki.11-1802/ts.023902

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Received	Revised	Published
2020-03-10	2020-04-15	2020-08-25
Issue Date
2020-09-17

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