Volatile compounds in Douchi fermented by an aromatic yeast <i>Trichomonascus ciferrii</i> isolated from <i>Aspergillus</i>-type Douchi

doi:10.13995/j.cnki.11-1802/ts.027480

Volatile compounds in Douchi fermented by an aromatic yeast Trichomonascus ciferrii isolated from Aspergillus-type Douchi

WEN He, LIU Jiangyin, HU Xiangfei, LI Hao, YANG Huilin, WANG Xiaolan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 152-158.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 152-158. DOI: 10.13995/j.cnki.11-1802/ts.027480

Volatile compounds in Douchi fermented by an aromatic yeast Trichomonascus ciferrii isolated from Aspergillus-type Douchi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(16): 152-158 https://doi.org/10.13995/j.cnki.11-1802/ts.027480

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Received	Revised	Published
2021-03-23	2021-05-06	2021-08-25
Issue Date
2021-09-10

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