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Succession of microbial community structure in fermented ... | ResearchHub
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Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters
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Authors
Zhiguo Huang
5 more
Zhiguo Huang
•
Bo Zeng
3 more
•
Chunhui Wei
Published
June 17, 2024
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Journal
Food Science and Biotechnology
Topics
Chemistry
Biochemistry
Food Science
Biotechnology
Metabolism
Show all topics
DOI
10.1007/s10068-024-01591-3
