Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing
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DOI: 10.3390/foods11050700
Abstract: Luzhou-flavor baijiu (LFB) is brewed by the combined action of various microorganisms, and its flavor is affected by the microbial community and the genes they express, but which genes are the key ones during LFB… read more here.
Keywords: key genes; luzhou flavor; flavor baijiu; me2 adhe ... See more keywords