Effect of Preparation Methods on the Physicochemical Properties and Bacterial Community of Chixiangxing Baijiu Qu

被引：1
|
作者：
Wang, Yuliang [1 ]
Li, Zhipu [1 ]
Su, Zejia [1 ]
Liang, Jinglong [1 ,2 ]
Bai, Weidong [1 ,2 ]
Fei, Yongtao [1 ,2 ]
Zhao, Wenhong [1 ,2 ]
Fang, Yifei [3 ]
机构：
[1] College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou,510225, China
[2] Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Foods, Ministry of Agriculture and Rural Affairs, Guangzhou,510225, China
[3] Guangdong Jiujiang Distillery, Foshan,528203, China
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 22期
关键词：
Bacteria - Bacteriology - Esters - Liquefaction - Moisture - Nitrogen - Oxygen - Physicochemical properties - Process control - Saccharification - Textures;
D O I：
10.7506/spkx1002-6630-20221122-252
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：211 / 217
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