Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice
As a traditional rice wine, sweet fermented rice (SFR) is widely loved because of its unique flavor and high nutritional value. However, the physicochemical properties, microbial community composition, and metabolic pathway changes during the fermentation process of sweet wine have not been evaluate...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/7/1121 |
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