Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
Shanshan Xu(Hefei University of Technology), Xingjiang Li(North China University of Science and Technology), Xuefeng Wu(Anhui Agricultural University), Wei Sun, Boyang Xu(Hefei University of Technology), Mingzhu Zhang, Lanhua Liu(Hefei University of Technology), Dongdong Mu(Hefei University of Technology)
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