Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei.
Mingzhu ZhangXuefeng WuDong-Dong MuBoyang XuXianghui XuQiang ChangXingjiang LiPublished in: Journal of the science of food and agriculture (2021)
This paper provides a comprehensive overview of the physicochemical parameters, flavor substances, and microbial population distribution of ZP. Characterization of various ZP samples help to elucidate the fermentation mechanisms and offer a theoretical reference to control and enhance the quality of Baijiu. © 2021 Society of Chemical Industry.