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Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation

机译：在发酵过程中，液体风味与蜡质和非蜡质高粱（高粱双子）中发酵颗粒的物理化学性质和微生物多样性有关

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Chunjuan Liu; Xiangwei Gong; Guan Zhao; Maw Ni Soe Htet; Zhiyong Jia; Zongke Yan; Lili Liu; Qinghua Zhai; Ting Huang; Xiping Deng; Baili Feng;
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1. Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench) [J] . Zhao Guozhong, Kuang Geling, Wang Yurong, LWT-Food Science & Technology . 2020,第1期

机译：蒸汽爆炸对高粱物理化学性质和发酵特征的影响（高粱双子（L.）烟道）
2. Exploiting the potential of Sudanese sorghum landraces in biofortification: Physicochemical quality of the grain of sorghum (Sorghum bicolor L. Moench) landraces [J] . Abdelhalim Tilal Sayed, Abdelhalim Nuha Sayed, Kamal Nasrein Mohamed, Food Chemistry . 2021,第Feba1期

机译：利用生物化苏丹高粱地球运动的潜力：高粱粮食的物理化学质量（高粱双子升摩塞）实体
3. Microbial diversity and pasting properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) sourdoughs [J] . Adepehin J. O. Food Bioscience . 2020,第1期

机译：手指小米（Eleusine Coracana），珍珠小米（Pennisetum glaucum）和高粱（高粱双色）酵母的微生物多样性和粘贴性质
4. The Effect of Sorghum Varieties (Sorghum bicolor (L.) Moench) and Protein Levels on Chemical Composition and In Vitro Digestibility of Fermented Complete Feed [C] . Anggi Derma Tungga Dewi, Bambang Suhartanto, Andriyani Astuti International Conference on Science and Technology . 2021

机译：高粱品种（高粱双子（L.）Moench）和蛋白质水平对化学成分的影响和发酵完全饲料的体外消化率
5. The relationship between grain yield and waxy endosperm in Sorghum bicolor (Linn.) Moench. [D] . Aydin, Selahattin. 2004

机译：双色高粱（Linn。）Moench的籽粒产量与蜡质胚乳的关系。
6. Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation [O] . Chunjuan Liu, Xiangwei Gong, Guan Zhao, 2021

机译：在发酵过程中液体风味与蜡质和非蜡质高粱（高粱双子）中发酵颗粒的物理化学性质和微生物多样性有关
7. Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy) [O] . Qinghua Yang, Weili Zhang, Jing Li, 2019

机译：ProSo（非蜡质和蜡质）和狐尾米特（非蜡质和蜡）的淀粉的物理化学性质

Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation

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