Work

Lactic acid in ancient brews: Unraveling lactic acid bacteria-mediated flavor-health trade-offs in Chinese baijiu fermentation

Year: 2026

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2026.109431

Authors: Xianing Wang, Zehua Niu, Jie Deng, Enxiang Zong, Hao Zheng, Yang Liu, Zhiguo Huang, Youqiang Xu

Institutions: Beijing Technology and Business University, Sichuan University of Science and Engineering, University of Science and Technology Beijing

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G2044479715

OpenAlex ID: W7167495253

FWCI: 3.119

Cites: 138

Cited by: 1

Related to: 10