Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu
The relationship between microbes and volatile flavor in various rice-flavored Baijiu Xiaoqu (rfBX) was investigated using high-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HSPME-GC-MS) to analyze the microbial community structure a...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050122 |
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