Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons,Journal of the Science of Food and Agriculture

当前位置： X-MOL 学术 › J. Sci. Food Agric. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons
Journal of the Science of Food and Agriculture ( IF 4.1 ) Pub Date : 2021-05-17 , DOI: 10.1002/jsfa.11324
Gui-Ming Fu ₁ , Meng-Fei Deng ₁ , Yan Chen ₁ , Yan-Ru Chen ₁ , Sheng-Wen Wu ₂ , Pei Lin ₂ , Bing-Jing Huang ₃ , Cheng-Mei Liu ₁ , Yin Wan ₁

Affiliation

Chinese te-flavor baijiu (CTF), the most famous Chinese baijiu in Jiangxi province, China, is made from a unique daqu. Its characteristic style is closely related to the daqu used for fermentation. However, current studies on the effects of different production seasons on microbial communities, physicochemical indices, and volatile compounds in CTF daqu are very rare.

更新日期：2021-05-17

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南

全部期刊列表>>