7 results on '"Xu, Yuezheng"'
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2. Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage
3. Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu
4. Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis
5. Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
6. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
7. Corrigendum to “Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu” [Food Res. Int. 152 (2022) 110707]
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