Study on the differences of main components, enzyme activities and microbial composition between defective and normal JIUYAO.
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DOI: 10.1002/jsfa.12487
Abstract: BACKGROUND JIUYAO is a critical fermenting agent in traditional Huangjiu brewing and affects the quality of Huangjiu. To assess and monitor the quality of JIUYAO effectively, we determined the differences between two common types of… read more here.
Keywords: quality; defective jiuyao; main components; normal jiuyao ... See more keywords