Article Versions Notes

Xu Y, Wu M, Niu J, Lin M, Zhu H, Wang K, Li X, Sun B. Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu. Foods. 2023; 12(1):207. https://doi.org/10.3390/foods12010207

Xu, Youqiang, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiuting Li, and Baoguo Sun. 2023. "Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu" Foods 12, no. 1: 207. https://doi.org/10.3390/foods12010207

Xu, Y., Wu, M., Niu, J., Lin, M., Zhu, H., Wang, K., Li, X., & Sun, B. (2023). Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu. Foods, 12(1), 207. https://doi.org/10.3390/foods12010207