The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine-Reference-Cited by-同舟云学术

The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine

Published:2020-04 Issue: Volume:86 Page:103347
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Liu Zhibin,Wang Zhiyao,Sun Jinyuan,Ni Li

Funder

National Key Research and Development Plan of China

National Natural Science Foundation of China

Natural Science Foundation of Fujian Province

Beijing Laboratory for Food Quality and Safety

Beijing Technology and Business University

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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