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Long-term batch brewing accumulates adaptive microbes, which comprehensively produce more flavorful Chinese liquors

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  • Affiliation of Author(s):微生物技术研究院

  • Journal:Food Research International

  • Key Words:Chinese liquors;Cellar mud;Long-term batch brewing;Microbial community;Aromatic ingredients

  • First Author:王川东

  • Document Code:1395260029765947394

  • Volume:62

  • Page Number:894-901

  • Number of Words:5

  • Translation or Not:no

  • Date of Publication:2014-08-01

  • Date of Publication:2014-08-01
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