Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms

The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian...

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Detalles Bibliográficos
Autores principales: Tang, Aoxing, Peng, Bangzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572163/
https://www.ncbi.nlm.nih.gov/pubmed/37835229
http://dx.doi.org/10.3390/foods12193576

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572163/
https://www.ncbi.nlm.nih.gov/pubmed/37835229
http://dx.doi.org/10.3390/foods12193576

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