Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu
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DOI: 10.3390/foods12020324
Abstract: In this study, the microbial diversity in Tibetan flavor Daqu was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in Daqu were detected using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).… read more here.
Keywords: flavor compounds; tibetan flavor; flavor daqu; flavor ... See more keywords