Understanding of microbial diversity in three representative Qu in China and characterization of the volatile compounds in the corresponding Chinese rice wine

被引：2
|
作者：
Cao, Yan [1 ]
Xia, Qile [1 ]
Chen, Jianbing [1 ]
Jin, Zhao [2 ]
Aniya [1 ]
机构：
[1] Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zheji
[2] Department of Plant Sciences, North Dakota State University, Fargo,ND,58108, United States
来源：
LWT | 2022年 / 164卷
关键词：
This work was financially supported by Natural Science Foundation of Zhejiang Province (NO. LQ18C200005 ); National Natural Science Foundation of China (NO. 31901708 ) and Discipline Construction Project of Functional Food and the Development Project of Agricultural Science and Technology in Zhejiang Academy of Agricultural Sciences; P. R. China. We thank Shandong Jimo rice wine Co. Ltd. and Zhejiang Pagoda Brand Shaoxing rice wine Co. Ltd. for donating Qu samples.This work was financially supported by Natural Science Foundation of Zhejiang Province (NO. LQ18C200005); National Natural Science Foundation of China (NO. 31901708) and Discipline Construction Project of Functional Food and the Development Project of Agricultural Science and Technology in Zhejiang Academy of Agricultural Sciences; P. R. China. We thank Shandong Jimo rice wine Co. Ltd. and Zhejiang Pagoda Brand Shaoxing rice wine Co. Ltd. for donating Qu samples;
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