Comparison of Microbial Communities and Amino Acid Metabolites in Different Traditional Fermentation Starters Used during the Fermentation of Hong Qu Glutinous Rice Wine

Publication date: Available online 19 May 2020Source: Food Research InternationalAuthor(s): Zhang-Cheng Liang, Xiao-Zi Lin, Zhi-Gang He, Hao Su, Wei-Xin Li, Qi-Qi Guo

Source: Food Research International - May 20, 2020 Category: Food Science Source Type: research