Work

Improvement of the flavor of major ethyl ester compounds during Chinese Te-flavor Baijiu brewing by Wickerhamomyces anomalus

Year: 2022

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2022.102022

Authors: Jingjing Liu, Yan Chen, Guiming Fu, Yanru Chen, Yin Wan, Mengfei Deng, Wenqin Cai, Mengxiang Li

Institutions: Nanchang University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, State Key Laboratory of Food Science and Technology

Awards: G2316592472, 基于多组学解析特香型白酒酿造过程乙醇诱导异常毕赤酵母产酯代谢机制

OpenAlex ID: W4294842424

FWCI: 5.323

Cites: 31

Cited by: 48

Related to: 10