Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei.
Zhu H, Li Q, El-Sappah AH, Sun Y, Liu Y, Pan S, Zhu K, Sun X, Xiong T, Luo H, Wu T, Li L, Ma Y, Wang N
Published: 15 May 2025
in Food chemistry
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Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum.
Liu MK, Tang YM, Liu CY, Tian XH, Zhang JW, Fan XL, Jiang KF, Ni XL, Zhang XY
Published: 22 April 2023
in International journal of food microbiology
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