Data_Sheet_1_Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine.docx
<p>To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health, and the fermentation parameters were optimized. In addition, the dynamic changes of microbial communities and...
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| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | , , , , , , , |
| منشور في: |
2024
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| الموضوعات: | |
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إضافة وسم
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