Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu
Bin Lin(Shenyang Pharmaceutical University), Pei‐Jie Han(Chinese Academy of Sciences), Zhang Wen(Hunan University of Science and Technology), Qiang Yang(Jining Traditional Chinese Medicine Hospital), Wei Jiang(Jining Traditional Chinese Medicine Hospital), Shenxi Chen(Unknown), Haoyan Liu(Jining Traditional Chinese Medicine Hospital), Qun Li(Hunan Normal University), Shengzhi Yang(Jining Traditional Chinese Medicine Hospital), Liping Zhu(Jining Traditional Chinese Medicine Hospital), Huai-Jhan Ke(Jining Traditional Chinese Medicine Hospital), Jie Tang(Xihua University)
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