Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu.
Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu.
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DOI：
10.1016/j.jbiosc.2023.06.010
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发表时间：
2023-08
影响因子：
2.8
通讯作者：
Zhongfu Duan;Yanfang Wu;Chengnan Zhang;Jialiang Niu;JingRong Zhao;Weiwei Li;Xiuting Li
中科院分区：
文献类型：
--
作者：
Zhongfu Duan;Yanfang Wu;Chengnan Zhang;Jialiang Niu;JingRong Zhao;Weiwei Li;Xiuting Li
