Effects of Fractions From a Multi-Stage Rice Fermentation System on the Shelf-Life and Flavor Quality of Chinese Steamed Bread
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In the traditional multi-stage glutinous rice wine fermentation, the key mash and liquid fermentation (MLF) system was separated into a cell-free supernatant fraction (SF) and a cell-rich microbial fraction (MF). This study investigated the effects of these tw... ...
