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Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine.
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- Foods, 2023, v. 12, n. 16, p. 3075, doi. 10.3390/foods12163075
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- Article
Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 3, p. 287, doi. 10.16429/j.1009-7848.2024.03.029
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- Article
A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters.
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- Foods, 2024, v. 13, n. 15, p. 2452, doi. 10.3390/foods13152452
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- Article