Open AccessChinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards
Author(s) -
Rubing Du,
Qun Wu,
Yan Xu
Publication year - 2020
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.00456-20
Subject(s) - fermentation , indigenous , lactobacillus , flavor , biology , profiling (computer programming) , identification (biology) , microbiology and biotechnology , lactobacillaceae , food science , bacteria , computational biology , genetics , computer science , ecology , operating system
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