Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods

Pingping Li, Rui Su, Qi Wang, Kunyi Liu, Hai Yang, Wei Du, Zhengang Li, Song Chen, Bin Xu, Wen Yang

Open source

DOI: 10.3389/fmicb.2022.955825
Published: 2022-07-22
Container: Frontiers in Microbiology
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fmicb.2022.955825,
  title = {Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods},
  author = {Pingping Li and Rui Su and Qi Wang and Kunyi Liu and Hai Yang and Wei Du and Zhengang Li and Song Chen and Bin Xu and Wen Yang},
  year = {2022},
  journal = {Frontiers in Microbiology},
  doi = {10.3389/fmicb.2022.955825},
  url = {https://doi.org/10.3389/fmicb.2022.955825}
}

RIS

TY  - JOUR
TI  - Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods
AU  - Pingping Li
AU  - Rui Su
AU  - Qi Wang
AU  - Kunyi Liu
AU  - Hai Yang
AU  - Wei Du
AU  - Zhengang Li
AU  - Song Chen
AU  - Bin Xu
AU  - Wen Yang
PY  - 2022
JO  - Frontiers in Microbiology
DO  - 10.3389/fmicb.2022.955825
UR  - https://doi.org/10.3389/fmicb.2022.955825
ER  -

APA

Li, P., Su, R., Wang, Q., Liu, K., Yang, H., Du, W., Li, Z., Chen, S., Xu, B., & Yang, W. (2022). Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2022.955825

Source records

crossref · retrieved 2026-09-26T03:41:46.518Z