HIGHLIGHTS
- who: Youqiang Xu and colleagues from the School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China have published the research: Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals, in the Journal: Foods 2023, 644 of 27/Dec/2022
- what: The study investigated the effects of microbial combinations on the fermentation from three aspects: microbial composition microbial interactions and microbial association with flavor compounds. The aim of this work was to construct the combination of core functional microorganisms for simulating fermentation . . .
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