Analysis of Ester-Producing Performance in High-Yield Ethyl Hexanoate Yeast and the Effect on Metabolites in Bio- Enhanced Daqu, the starter for Baijiu and other traditional fermented foods.

已完结 10 由 Lipase 发布于 2024/6/18 20:16:19

DOI:10.1093/jambio/lxae081
作者：He Zhao, Binghao Du, Pengju Zhao, Xi Chen, Jingrong Zhao, Qiuhua Wu, Lining Zhu, Huifeng Ma, Baoguo Sun, Weihong Min, Xiuting Li
文献类型：期刊论文
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Oxford University Press

Abstract：AIMS Ethyl hexanoate, one of the key flavor compounds in Strong-flavor Baijiu. To improve the content of ethyl hexanoate in Strong-flavor Baijiu, a functional strain with high yield of ethyl

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