| 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 |
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(2025-6-4)