(Q35817596)

10 August 2017

title

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region (English)

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10 August 2017

Shuang Ping Liu

1

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10 August 2017

Jian Mao

2

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10 August 2017

Yun Ya Liu

3

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10 August 2017

Xiang Yong Meng

4

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10 August 2017

Zhong Wei Ji

5

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10 August 2017

Zhi Lei Zhou

6

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10 August 2017

Aisikaer Ai-lati

7

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10 August 2017

publication date

22 October 2015

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World Journal of Microbiology and Biotechnology

10 August 2017

published in

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10 August 2017

volume

31

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10 August 2017

issue

12

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10 August 2017

page(s)

1907-1921

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Ribosomal RNA-targeted nucleic acid probes for studies in microbial ecology

10 August 2017

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Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants

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Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction

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Brewhouse-resident microbiota are responsible for multi-stage fermentation of American coolship ale

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12 December 2020

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS

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12 December 2020

Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis

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12 December 2020

Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon

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12 December 2020

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12 December 2020

Next-generation sequencing reveals significant bacterial diversity of botrytized wine

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12 December 2020

Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing

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12 December 2020

10.1007/S11274-015-1931-1

Identifiers

DOI

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