Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu
Lujun Luo(Institute of Microbiology), Feng‐Yan Bai(Chinese Academy of Sciences), Xin Zhou(Chinese Academy of Sciences), Ying Han(Ministry of Agriculture and Rural Affairs), Liang Song(Institute of Microbiology), Yu-Hua Wei(Chinese Academy of Sciences), Dayong Han(Chinese Academy of Sciences), Pei‐Jie Han(Chinese Academy of Sciences), Zhen Pan(Shanghai Jiao Tong University), Hui-Xin Yu(Shanxi Fenyang Hospital), Xin Zhao(Chinese Academy of Sciences)
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