Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu

In this study, the microbial diversity in Tibetan flavor Daqu was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in Daqu were detected using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the...

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Detalles Bibliográficos
Autores principales: Li, Yaping, Qiao, Haijun, Zhang, Rui, Zhang, Weibing, Wen, Pengcheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858000/
https://www.ncbi.nlm.nih.gov/pubmed/36673416
http://dx.doi.org/10.3390/foods12020324

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858000/
https://www.ncbi.nlm.nih.gov/pubmed/36673416
http://dx.doi.org/10.3390/foods12020324

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