2021peer-reviewed53 citations
Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese <i>te</i>‐flavor <i>baijiu daqu</i> produced in different seasons
Guiming Fu, Mengfei Deng, Yan Chen, Yanru Chen, Sheng‐Wen Wu, Pei Lin +3 more
Journal of the Science of Food and Agriculture
Abstract
September (early autumn) is the best production period for CTF daqu. The results of the study provide a theoretical basis for the standardized and uniform production of Chinese baijiu. © 2021 Society of Chemical Industry.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
process_mechanism100% confidence
Chinese te-flavor baijiu daqu produced September (early autumn)
“September (early autumn) is the best production period for CTF daqu.”
Concepts
FlavorFood scienceFermentation