Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China
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DOI: 10.3390/foods11121794
Abstract: Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in recent decades, some other… read more here.
Keywords: sauce aroma; type baijiu; baijiu; lactic acid ... See more keywords