| 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 Research International 作者:Guiyin Li; Lixia Shen; Lei Nie; Ping Tang; Qimuge Shan; et al 出版日期:2026-11-01 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)