The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production

Wuliangye‐flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the...

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Detalles Bibliográficos
Autores principales: Jiang, Bin, Wu, Li, Wang, Qi, Yang, Liran, Zheng, Jia, Zhou, Shulai, He, Cuirong, Jiao, Wenwen, Xu, Bin, Liu, Kunyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361440/
https://www.ncbi.nlm.nih.gov/pubmed/35959276
http://dx.doi.org/10.1002/fsn3.2872

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361440/
https://www.ncbi.nlm.nih.gov/pubmed/35959276
http://dx.doi.org/10.1002/fsn3.2872

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