Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Overview of attention for article published in Frontiers in Microbiology, November 2020

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So far, Altmetric has seen 6 X posts from 4 X users, with an upper bound of 24,973 followers.

RT @FrontMicrobiol: How do microbes contribute to the flavor profile of the Chinese rice wine? 🔬 Read the paper on flavor formation in Hua…

25 Jan 2021

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How do microbes contribute to the flavor profile of the Chinese rice wine? 🔬 Read the paper on flavor formation in Huangjiu by Lianzhong Ai's team: 🌾 https://t.co/egHCTynGa5 #MicrobeMonday https://t.co/dysBkEJfaE

25 Jan 2021

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Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology https://t.co/32wVdv2ael

02 Dec 2020

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RT @FrontMicrobiol: This #MicrobeMonday, have a look at factors affecting the flavor formation in Chinese rice wine in this recent article:…

16 Nov 2020

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