Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Overview of attention for article published in Frontiers in Microbiology, August 2022

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Study on microbial community of "green-covering" Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu https://t.co/De0k79eUoX https://t.co/PTRKGKSOHK

05 Sep 2022

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Study on microbial community of "green-covering" Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu https://t.co/RJaBq6gVvJ

05 Sep 2022

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New Research: Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu https://t.co/EF2HOVD8hc #microbiology

31 Aug 2022

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