Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage

Jian Hua National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b Industrial Technology Research Institute, Shanghai Jinfeng Wine Co, Ltd, Shanghai, ChinaView further author information

Shuangping Liua National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information

Caixia Liuc Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, ChinaView further author information

Yuanyuan Huangb Industrial Technology Research Institute, Shanghai Jinfeng Wine Co, Ltd, Shanghai, ChinaView further author information

Jian Maoa National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, ChinaCorrespondence[email protected]
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Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage

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Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage

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