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Journal: FoodsVolume: 13Number: 3710
Article: The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation
  • Authors:
  • Chengyong Jin1,2,
  • Guangyuan Jin1 and
  • Juan Jin2
  • et al.
Link: https://www.mdpi.com/2304-8158/13/22/3710

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