Predicting the effect of climatic factors on diversity of flavor compounds in Daqu fermentation

Traditional fermented foods are usually produced by spontaneous fermentation, which is dependent on climatic conditions. It is important to unveil the effect of climatic conditions on spontaneous food fermentation. Here, this study aimed to unveil the regulation of climatic factors on microbiota str...

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Veröffentlicht in:	Food science & technology 2022-11, Vol.169, p.113984, Article 113984
Hauptverfasser:	Liang, Feng, Ban, Shibo, Huang, Heqiang, Che, Fuhong, Wu, Qun, Xu, Yan
Format:	Artikel
Sprache:	eng
Schlagworte:	Chinese liquor Daily average temperature Diversity of flavor compounds fermentation flavor flavor compounds microorganisms Prediction Relative humidity temperature
Online-Zugang:	Volltext
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