Detail Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation Bibliografi Author: Zhao, Chi ; Su, Wei ; Mu, Yingchun ; Jiang, Li ; Mu, Yu Topik: Black glutinous rice wine; Microbial communities; Physicochemical properties; Volatile components; Correlation analysis; High throughput sequencing Bahasa: (EN )     Penerbit: Elsevier     Tempat Terbit: Philadelphia    Tahun Terbit: 2020     Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: Correlations between microbiota with physicochemical.pdf (3.79MB; 0 download) Kajian editorial Article from journal : Food Research International, Volume 138, 2020 Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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