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Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

机译：不同启动器的主要代谢产物和发酵黑糯米葡萄酒的微生物群落

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Li Jiang; Wei Su; Yingchun Mu; Yu Mu;
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1. Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine [J] . Liang Zhang-Cheng, Lin Xiao-Zi, He Zhi-Gang, Food research international . 2020,第Octa期

机译：红谷糯米葡萄酒发酵不同传统发酵术中微生物群落和氨基酸代谢物的比较
2. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine [J] . Huang Zi-Rui, Guo Wei-Ling, Zhou Wen-Bin, Food research international . 2019,第JULa期

机译：洪曲糯米酒使用的不同传统发酵剂中的微生物群落和挥发性代谢产物
3. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine [J] . Huang Zi-Rui, Guo Wei-Ling, Zhou Wen-Bin, Food research international . 2019,第Jula期

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4. The Effects of Inoculum in Fermented Glutinous Rice for Nanotechnology Applications [C] . S. F. Nik, N. F. A. Zainal, A. Azira, International Conference on Nanoscience Nanotechnology . 2013

机译：纳米技术应用中糯米糯稻中的疗效
5. Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants [D] . Webber, Daniel Morgan 2006

机译：微生物促进热稳定脱脂米糠中酚类的释放和发酵上清液的抗氧化活性
6. Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters [O] . Li Jiang, Wei Su, Yingchun Mu, 2020

机译：不同发酵剂的黑糯米酒的主要代谢物和微生物群落
7. Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India [O] . Sudipta Sankar Bora, Jyotshna Keot, Saurav Das, 2016

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Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

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