دورية أكاديمية
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters
| العنوان: | Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters |
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| المؤلفون: | Huang, ZhiguoAff1, Aff2, Zeng, Bo, Deng, JieAff1, Aff2, Ren, ZhiqiangAff1, Aff2, Xie, JunAff1, Aff2, Wei, ChunhuiAff1, Aff2, IDs10068024015913_cor6 |
| المصدر: | Food Science and Biotechnology. :1-13 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 12267708 20926456 |
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| DOI: | 10.1007/s10068-024-01591-3 |