Development of a flavor-oriented synthetic microbial community for pour-over rice wine: A comprehensive microbial community analysis

作者：Qi Peng, Huajun Zheng, Leping Quan, Shanshan Li, Jiaxin Huang, Jiachen Li, Guangfa Xie · 发表于：Food Microbiology · 年份：2024 · DOI：10.1016/j.fm.2024.104677 · 被引用次数：17 · 研究领域：Fermentation and Sensory Analysis、Probiotics and Fermented Foods、Microbial Metabolism and Applications