Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation
Authors:
- Shuangping LiuSLShuangping Liu
- Jian MaoJMJian Mao
- 11 July 2022
- journal article
- research article
- Published by Elsevier in Food Microbiology
- Vol. 108, 104091
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (32072205)
- National Natural Science Foundation of China (22138004)
- National Natural Science Foundation of China (2021ZYYGH008)
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