Study on metabolites of Bacillus producing soy sauce‐like aroma in Jiang‐flavor Chinese spirits

Jiang‐flavor Chinese spirits are one of the four basic liquor types in China. It has thousands of years of history in China and is widely enjoyed because of its unique flavor and broad application. Although Jiang‐flavor Chinese spirits have a unique soy sauce flavor, the associated key compounds and...

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Detalles Bibliográficos
Autores principales: Zhao, Xingxiu, Liu, Yuanhao, Shu, Li, He, Yiguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977470/
https://www.ncbi.nlm.nih.gov/pubmed/31993136
http://dx.doi.org/10.1002/fsn3.1266

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977470/
https://www.ncbi.nlm.nih.gov/pubmed/31993136
http://dx.doi.org/10.1002/fsn3.1266

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