Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanksJie Tang(Xihua University), Shenxi Chen(Unknown)World Journal of Microbiology and BiotechnologyNovember 24, 202110.1007/s11274-021-03183-3Cited by 43SaveCiteExport RISWatch citationsRelated PapersBacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu|Food Chemistry X|2024|11