Dynamic analysis of main acids and bacterial flora structure  in the Fen-flavor fermented grains during LiPeiQi

ZHAO Xinyi; ZHEN Pan; ZHAO Xinrui; HAN Ying; LI Jianghua; WANG Junyan; DU Guocheng; CHEN Jian

doi:10.13995/j.cnki.11-1802/ts.030090

Dynamic analysis of main acids and bacterial flora structure in the Fen-flavor fermented grains during LiPeiQi

ZHAO Xinyi, ZHEN Pan, ZHAO Xinrui, HAN Ying, LI Jianghua, WANG Junyan, DU Guocheng, CHEN Jian

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 26-33.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 26-33. DOI: 10.13995/j.cnki.11-1802/ts.030090

Dynamic analysis of main acids and bacterial flora structure in the Fen-flavor fermented grains during LiPeiQi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(9): 26-33 https://doi.org/10.13995/j.cnki.11-1802/ts.030090

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Received	Revised	Published
2021-11-15	2021-12-15	2022-05-15
Issue Date
2022-05-26

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