| 标题 |
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food microbiology 作者:Meiyue Han; Weiwei Li; Hui Zhang; Qiumei Zhang; Hua Zhu; et al 出版日期:2025-11-24 |
| 求助人 | |
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(2025-6-4)