Characterization of microbial community profiles associated with quality of Chinese strong‐aromatic liquor through metagenomics

著录项

• 来源
  《Journal of applied microbiology》 |2019年第3期|共13页
• 作者

  Guo M.Y.; Hou C.J.; Bian M.H.; Shen C.H.; Zhang S.Y.; Huo D.Q.; Ma Y.;

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• 作者单位

  College of BioengineeringChongqing UniversityChongqing P.R. China;

  College of BioengineeringChongqing UniversityChongqing P.R. China;

  Liquor Making Biology Technology and Application of Key Laboratory of Sichuan ProvinceSichuan University of Science and EngineeringZigong P.R. China;

  College of BioengineeringChongqing UniversityChongqing P.R. China;

  College of BioengineeringChongqing UniversityChongqing P.R. China;

  College of BioengineeringChongqing UniversityChongqing P.R. China;

  Liquor Making Biology Technology and Application of Key Laboratory of Sichuan ProvinceSichuan University of Science and EngineeringZigong P.R. China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 应用微生物学;
• 关键词

  Chinese liquor; fermentation; flavour compounds; metagenomics; microbial community;

  机译：中国酒;发酵;风味化合物;偏见;微生物群落;