Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast

Publication date: Available online 26 March 2020Source: Food ChemistryAuthor(s): Nan Zheng, Sen Jiang, Yahui He, Yefu Chen, Cuiying Zhang, Xuewu Guo, Lijuan Ma, Dongguang Xiao
Source: Food Chemistry - Category: Food Science Source Type: research