Article Versions Notes

Yan Y, Liang Z, Huo Y, Wu Q, Ni L, Lv X. A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters. Foods. 2024; 13(15):2452. https://doi.org/10.3390/foods13152452

Yan, Yingyin, Zihua Liang, Yujia Huo, Qi Wu, Li Ni, and Xucong Lv. 2024. "A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters" Foods 13, no. 15: 2452. https://doi.org/10.3390/foods13152452

Yan, Y., Liang, Z., Huo, Y., Wu, Q., Ni, L., & Lv, X. (2024). A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters. Foods, 13(15), 2452. https://doi.org/10.3390/foods13152452