HIGHLIGHTS
- What: In this report the chemical component analysis of obtained from a strong-flavor liquor factory revealed a diverse array of organic acids alcohols esters starch reducing sugars amino acids and other compounds present in Additionally two specialized models were developed to investigate the formation process of the findings demonstrate a positive correlation between the yield of and the initial moisture content of fermented grains. The authors propose a water utilization model for the solid-state fermentation of Chinese Baijiu .
- Who: Huangshui and colleagues from the Liquor Making Biotechnology and Application of Key Laboratory of . . .
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