[HTML][HTML] Effects of Saccharomyces cerevisiae and Cyberlindnera fabianii Inoculation on Rice-Flavor Baijiu Fermentation
J Liang, H Yuan, Y Fei, H Wang, C Qu, W Bai, G Liu - Foods, 2024 - mdpi.com
Rice-flavor baijiu is a distilled Chinese spirit prepared from Xiaoqu culture. However, its dull
taste may be a market limitation. In order to enhance the flavor profile of rice-flavor baijiu …
taste may be a market limitation. In order to enhance the flavor profile of rice-flavor baijiu …
Combined application of multi-omics techniques and multivariate statistical analysis reveals the core functional microorganisms of Qula in Tibet, China
Y Huang, J Li, T Li, X Deng, Q Zhong, D Wu, Z Liu… - Food Bioscience, 2024 - Elsevier
Tibetan Qula, a traditional fermented food processed from yak milk, is valued for its high
nutritional content and distinctive flavor, but the vast territory of Tibet often results in quality …
nutritional content and distinctive flavor, but the vast territory of Tibet often results in quality …