Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region,Journal of the American Society of Brewing Chemists

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Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region
Journal of the American Society of Brewing Chemists ( IF 2 ) Pub Date : 2023-10-02 , DOI: 10.1080/03610470.2023.2253704
Erhong Liang _{1,

2,

3} , Chengnan Zhang _{1,

2,

3} , Ying Lang ₄ , Xiuting Li _{1,

2,

3} , Shenglan Hu ₄ , Youqiang Xu _{1,

2,

3} , Weiwei Li _{1,

2,

3} , Baoguo Sun _{1,

2,

3}

Affiliation

Sauce-flavor baijiu products produced in different regions have perceptible differences in flavor characteristics, but the reasons for the formation of regional flavor substances are still unclear....

更新日期：2023-10-02

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