Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China-Reference-Cited by-同舟云学术

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Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China

Published:2023-12 Issue: Volume:20 Page:100970
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wu Yanfang,Duan Zhongfu,Niu Jialiang,Zhu Hua,Zhang Chengnan,Li Weiwei,Li Xiuting,Sun Baoguo

Funder

China Postdoctoral Science Foundation

Beijing Municipal Commission of Education

Beijing Municipal Natural Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu;Cai;Food Research International,2021

2. Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation;Cai;Journal of the Institute of Brewing,2019

3. Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation;Chen;Food Bioscience,2022

4. Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?;Duan;LWT,2022

5. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods;Gao;Food Chemistry,2022

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