Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast
Nan Zheng(Changchun University of Science and Technology), Dongguang Xiao(Tianjin University of Science and Technology), Xuewu Guo(Tianjin University of Science and Technology), Yefu Chen(China National Research Institute of Food and Fermentation), Cuiying Zhang, Yahui He(Tianjin University of Science and Technology), Sen Jiang(Yangzhou University), Lijuan Ma(Beijing University of Chinese Medicine)
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