Microbial enzymes: the bridge between Daqu flavor and microbial communities
Baijiu Daqu, a traditional component in the Baijiu brewing process, serves as both a 'saccharifying fermenting agent' and an 'aroma-producing catalyst', embodying a rich historical legacy. Daqu offers a diverse microorganism environment that is crucial for the fermentation of Bai...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2024-10-01
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| Series: | Food Innovation and Advances |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/fia-0024-0041 |
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