Illuminating the Patterns of Fungal Community Succession, Physicochemical Properties, Volatiles and Their Relationships in Fermented Grains for the Production of Chinese Strong-Flavor Baijiu
阐明发酵谷物中真菌群落演替模式、理化性质、挥发性物质及其相互关系对中国浓味白酒生产的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods15030418
Wang, Yaping; Zhao, Yitong; Du, Rongyu; Fu, Danyang; Deng, Mingdong; Li, Hua; Guo, Famou; Wang, Zhaoxiang; Hu, Xiaolong