Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of Aspergillus-type Douchi
风味
曲霉
发酵
食品科学
化学
微生物学
生物
作者
Qingyan Guo,Jingjing Zhao,Jiabao Peng,Yukun Huang,Wenyu Yang