Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine.
In conclusion, these results contribute to a better understanding of the mechanisms underlying BAA production during the traditional fermentation of HQGRW and will help improve the quality and safety of these wines.
PMID: 32336361 [PubMed - in process]
Source: Food Microbiology - Category: Food Science Authors: Liang Z, Lin X, He Z, Su H, Li W, Ren X Tags: Food Microbiol Source Type: research