Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.
about
Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.Streptomyces sp. MUM212 as a Source of Antioxidants with Radical Scavenging and Metal Chelating PropertiesEffects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity.Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content.
P2860
Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Bacterial succession and the d ...... ice wine from Shaoxing region.
@ast
Bacterial succession and the d ...... ice wine from Shaoxing region.
@en
type
label
Bacterial succession and the d ...... ice wine from Shaoxing region.
@ast
Bacterial succession and the d ...... ice wine from Shaoxing region.
@en
prefLabel
Bacterial succession and the d ...... ice wine from Shaoxing region.
@ast
Bacterial succession and the d ...... ice wine from Shaoxing region.
@en
P2093
P2860
P1476
Bacterial succession and the d ...... ice wine from Shaoxing region.
@en
P2093
Aisikaer Ai-lati
Shuang Ping Liu
Xiang Yong Meng
Yun Ya Liu
Zhi Lei Zhou
Zhong Wei Ji
P2860
P2888
P304
P356
10.1007/S11274-015-1931-1
P577
2015-10-22T00:00:00Z