Insight into the dynamic changes and relationship between organic acids, amino acids and microbial communities during the fermentation of highland barley wine

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DOI:10.1016/j.jfca.2025.107260
作者：Lihua Chen ,?Chunfeng Cui ,?Sanxia Wang ,?Yeting Zhang ,?Shengbao Feng
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：To create the low-alcoholic fermented wine with excellent nutritional properties, this study explored the dynamic changes in organic acids, amino acids and microbial communities during the f

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