Analysis of Microbial Flora and Volatile Flavor Components in Traditional Fermentation Starters for Hongqu Glutinous Rice Wine

被引：0
|
作者：
Li, Lu [1 ]
Lü, Yanlin [2 ]
Guo, Weiling [1 ]
Pan, Yuyang [1 ]
Hong, Jiali [1 ]
Zhao, Lina [1 ]
Ni, Li [3 ]
Rao, Pingfan [3 ]
Li, Qiuyi [4 ]
Lü, Xucong [1 ,3 ]
机构：
[1] China National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou,350002, China
[2] Quanzhou College of Economics and Trade, Quanzhou,362000, China
[3] Institute of Food Science and Technology, Fuzhou University, Fuzhou,350108, China
[4] Fuzhou University of International Studies and Trade, Fuzhou,350202, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 02期
关键词：
D O I：
10.7506/spkx1002-6630-20180420-269
中图分类号：
学科分类号：
摘要：
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页码：79 / 84
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