Comparison of enzymatic properties, fermentation characteristics, and differences in non-volatile organic acids and volatiles in the solid-state fermentation of Baijiu by five strains of different non-Saccharomyces species
Year: 2025
Type: article
Source: Acta Alimentaria
Authors: X.L. Yang, L.G. Duan, J.Y. Ren, X.Y. Yang, J. Su, R.T. Wei, J. Wang
Institution: Shanxi Agricultural University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Award: G8690733334
OpenAlex ID: W4414243595