Work

Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation

Year: 2022

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2022.111559

Authors: Muwen He, Yao Jin, Rongqing Zhou, Dong Zhao, Jia Zheng, Chongde Wu

Institutions: Sichuan University, Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Wuliangye Group Co., Ltd (China)

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4283450596

FWCI: 8.045

Cites: 50

Cited by: 94

Related to: 10