Effect of Preparation Methods on the Physicochemical Properties and Bacterial Community of Chixiangxing Baijiu Qu
WANG Yuliang, LI Zhipu, SU Zejia, LIANG Jinglong, BAI Weidong, FEI Yongtao, ZHAO Wenhong, FANG Yifei
(1. College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China; 3. Guangdong Jiujiang Distillery, Foshan 528203, China)
WANG Yuliang, LI Zhipu, SU Zejia, LIANG Jinglong, BAI Weidong, FEI Yongtao, ZHAO Wenhong, FANG Yifei. Effect of Preparation Methods on the Physicochemical Properties and Bacterial Community of Chixiangxing Baijiu Qu[J]. FOOD SCIENCE, 2023, 44(22): 211-217.