Changes of physicochemical indexes and bacterial community during storage of deteriorated Jiangshui
In order to analyze the differences between normal Jiangshui (CK) and deteriorated Jiangshui (CM, ZD) quality, the physicochemical indexes, digestive enzyme activity and vegetable tissue structure in the Jiangshui were analyzed. Meanwhile, the bacterial community diversity was analyzed by Illumina M...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-11-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-113.pdf |
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