Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma <i>Baijiu</i>

Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma <i>Baijiu</i>

In the present study, changes in the physicochemical indices, ethyl carbamate (EC) precursor and EC contents, and microbial communities of fermented grains under different fermentation patterns during strong-aroma <i>Baijiu</i> (SAB) fermentation and changes in EC precursor and EC conten...

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Bibliographic Details
Main Authors:	Liqiang Zhang, Yue Qiu, Yongqing Zhang, Yintao Jia, Baoguo Sun, Wei Dong
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Series:	Foods
Subjects:	ethyl carbamate ethyl carbamate precursors microbial community fermentation and distillation process strong-aroma <i>Baijiu</i>
Online Access:	https://www.mdpi.com/2304-8158/13/23/3743
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