Microbial diversity of the fermented grains at the end of the ultra-long fermentation time during the light-aroma-type Xiaoqu Baijiu fermentation
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下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA732254
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资源简介：
The aim of this work was to determine the effects of ultra-long fermentation time on microbial community, physicochemical factors, and volatile compounds profiles during the light-aroma-type Xiaoqu Baijiu fermentation.
创建时间：
2021-05-24
