Development of Synthetic Microbial Community-Based Liquid Starter and Flavor Profile of Honggu Huangjiu(红谷黄酒的合成微生物液态发酵剂开发与风味研究)

LI Huixing(李慧星), XIAO Yanyu(肖焰宇), QIU Caixia(邱彩霞), LIU Yuqi(刘煜祈), SONG Jinbo(宋锦波), SUN Guangzhao(孙光照), XIAO Yuanxi(肖元玺), XU Bin(许彬)

Open source

DOI: 10.12301/spxb202500444
Published: 1
Container: Shipin kexue jishu xuebao
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.12301/spxb202500444,
  title = {Development of Synthetic Microbial Community-Based Liquid Starter and Flavor Profile of Honggu Huangjiu(红谷黄酒的合成微生物液态发酵剂开发与风味研究)},
  author = {LI Huixing(李慧星) and XIAO Yanyu(肖焰宇) and QIU Caixia(邱彩霞) and LIU Yuqi(刘煜祈) and SONG Jinbo(宋锦波) and SUN Guangzhao(孙光照) and XIAO Yuanxi(肖元玺) and XU Bin(许彬)},
  year = {2026},
  journal = {Shipin kexue jishu xuebao},
  doi = {10.12301/spxb202500444},
  url = {https://doi.org/10.12301/spxb202500444}
}

RIS

TY  - JOUR
TI  - Development of Synthetic Microbial Community-Based Liquid Starter and Flavor Profile of Honggu Huangjiu(红谷黄酒的合成微生物液态发酵剂开发与风味研究)
AU  - LI Huixing(李慧星)
AU  - XIAO Yanyu(肖焰宇)
AU  - QIU Caixia(邱彩霞)
AU  - LIU Yuqi(刘煜祈)
AU  - SONG Jinbo(宋锦波)
AU  - SUN Guangzhao(孙光照)
AU  - XIAO Yuanxi(肖元玺)
AU  - XU Bin(许彬)
PY  - 2026
JO  - Shipin kexue jishu xuebao
DO  - 10.12301/spxb202500444
UR  - https://doi.org/10.12301/spxb202500444
ER  -

APA

Huixing(李慧星), L., Yanyu(肖焰宇), X., Caixia(邱彩霞), Q., Yuqi(刘煜祈), L., Jinbo(宋锦波), S., Guangzhao(孙光照), S., Yuanxi(肖元玺), X., & Bin(许彬), X. (2026). Development of Synthetic Microbial Community-Based Liquid Starter and Flavor Profile of Honggu Huangjiu(红谷黄酒的合成微生物液态发酵剂开发与风味研究). Shipin kexue jishu xuebao. https://doi.org/10.12301/spxb202500444

Source records

doaj · retrieved 2026-09-27T05:51:06.312Z