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Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu
 
 

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Journal: Foods, 2023
Volume: 12
Number: 644

Article: Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals
Authors: by Youqiang Xu, Mengqin Wu, Dong Zhao, Jia Zheng, Mengqi Dai, Xiuting Li, Weiwei Li, Chengnan Zhang and Baoguo Sun
Link: https://www.mdpi.com/2304-8158/12/3/644

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