Analysis of microbial community, physiochemical indices and volatile compounds of Chinese Te ‐flavour Baijiu Daqu produced in different seasons

Published 2021 View Full Article

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Title
Analysis of microbial community, physiochemical indices and volatile compounds of Chinese Te ‐flavour Baijiu Daqu produced in different seasons
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2021-05-18
DOI
10.1002/jsfa.11324

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