Metabolism characteristics of higher alcohols synthesized by microbiota in the fermentation process of light aroma type Baijiu started by Xiaoqu

doi:10.13995/j.cnki.11-1802/ts.025697

QU Guanyi, TANG Jie, JIANG Jian, YANG Qiang, LIU Yuancai, WU Qun, CHEN Shenxi, XU Yan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 32-37.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 32-37. DOI: 10.13995/j.cnki.11-1802/ts.025697

Metabolism characteristics of higher alcohols synthesized by microbiota in the fermentation process of light aroma type Baijiu started by Xiaoqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(11): 32-37 https://doi.org/10.13995/j.cnki.11-1802/ts.025697

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Received	Revised	Published
2020-09-17	2020-10-11	2021-06-15
Issue Date
2021-07-16

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