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CyTA - Journal of Food Volume 21, 2023 - Issue 1
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Research Article

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]
View further author information
Pages 293-301 | Received 16 Oct 2022, Accepted 24 Mar 2023, Published online: 12 Apr 2023

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