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Shuliang Liu

Sichuan Agricultural University

46 Xinkang Rd, Yucheng Qu

Sichuan Sheng

China

  • Sichuan Agricultural University

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Impact of Compound Fungal Bran Qu Fortification on Sichuan Bran Vinegar Fermentation and Product Quality

Number of pages: 27 Posted: 07 May 2025
Yinghao Yuan, Xiaoyan Hou, Yuli Lei, Qisheng Zhang, Dongdong Wang, Kaidi Hu, Aiping Liu, Ning Zhao, Jun Cong, Qin Li, Shuliang Liu and Jianlong Li
Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Chengdu Textile College, Sichuan Agricultural University, Sichuan Agricultural University and Sichuan Agricultural University
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Sichuan Bran Vinegar, Compound Funga Brans Koji, Intensive fermentation, Microbial Community, Flavor quality