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    Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds

    Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and... by Xiaomin Liu, Yingchun Mu, Xiangxiang Lv, Nuo Chen, Lei Chen, Tangzheng Wen, Wei Su

    Published 2025-01-01
    Subjects: “…Sause-flavor Baijiu…”
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