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30 积分 2026-04-13 加入
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
18小时前
待确认
Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production
9天前
已完结
Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process
10天前
已完结
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