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Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn

Qing Ren1, Leping Sun1, Zhanbin Sun1

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.

Archives of Microbiology
|October 27, 2019
PubMed

Keywords:
Bacterial communityCornFermentationFlavor compoundsHuangjiu

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