Peak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production
2018 ◽
Vol 252
◽
pp. 127-133
◽
Keyword(s):
2021 ◽
Vol 769
◽
pp. 145219
2012 ◽
Vol 4
(1)
◽
pp. 16125
◽
Keyword(s):
2019 ◽
Vol 573
◽
pp. 377-392
◽
2017 ◽
Vol 166
◽
pp. 1235-1243
◽
2019 ◽
Vol 359
◽
pp. 662-671
◽
2018 ◽
Vol 223
◽
pp. 85-91
◽