| 标题 |
Integrated electronic nose, GC-MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Res Int 作者:Li G, Shen L, Nie L, Tang P, Shan Q, Qin L, Fan S, Guo X 出版日期:2026-08-17 |
| 求助人 | |
| 下载 |
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(2025-6-4)