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机译:黑糯米葡萄酒发酵中微生物与物理化学性质与挥发性风味组分的相关性
Guizhou Univ Sch Liquor & Food Engn Guiyang 550025 Peoples R China|Guizhou Univ Guizhou Key Lab Storage & Proc Agr & Anim Prod Guiyang 550025 Peoples R China;
Guizhou Univ Sch Liquor & Food Engn Guiyang 550025 Peoples R China|Guizhou Univ Guizhou Key Lab Storage & Proc Agr & Anim Prod Guiyang 550025 Peoples R China;
Guizhou Univ Sch Liquor & Food Engn Guiyang 550025 Peoples R China;
Guizhou Univ Sch Liquor & Food Engn Guiyang 550025 Peoples R China;
Guizhou Univ Guizhou Key Lab Storage & Proc Agr & Anim Prod Guiyang 550025 Peoples R China;
Black glutinous rice wine; Microbial communities; Physicochemical properties; Volatile components; Correlation analysis; High throughput sequencing;
机译:不同努尔克酵母制备的糯米酒的特性和挥发性成分
机译:古田红曲糯米酒传统固态发酵过程中挥发性化合物的动力学及其与微生物演替的关系
机译:韩国传统米酒Makgeolli的理化和微生物特性,在发酵过程中辅以黑大蒜提取物。
机译:典型中国米酒的风味组件的建立指纹
机译:酒中挥发性香气成分的毛细管GC / MS分析。
机译:自发和接种发酵过程中柿子酒理化成分多酚谱和风味的变化
机译:在自发和接种发酵过程中,物理化学成分,多酚谱和柿出葡萄酒的风味的变化