Dissecting the differences between mechanically and traditionally fermented Chinese rice wine: Insights from microbial community and metabolic characteristics
Fuente:
Food Microbiology
Publication date: September 2026Source: Food Microbiology, Volume 138Author(s): Qi Peng, Jiachen Li, Jiaxin Huang, Yiqing Shao, Tongtong Qian, Huan Ren, Lan Wang, Xiaoyan Jiang, Guangfa Xie