Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine.
- Resource Type
- Article
- Source
- Foods; Apr2022, Vol. 11 Issue 8, p1097-1097, 15p
- Subject
RICE wines MICROBIAL communities FLAVOR FERMENTATION ORGANIC acids AMINO acids - Language
- ISSN
- 23048158