Investigating the characteristics of microbial community structures and flavor compounds among different layers of Daqu for the production of Lidu special-aroma Baijiu

DU Shuying, BAO Wentao, WU Liping, ZHU Dongcai, YANG Tao, LI Jie, LI Guocheng, REN Cong, XU Yan

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 1-9.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 1-9. DOI: 10.13995/j.cnki.11-1802/ts.035516

Investigating the characteristics of microbial community structures and flavor compounds among different layers of Daqu for the production of Lidu special-aroma Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(4): 1-9 https://doi.org/10.13995/j.cnki.11-1802/ts.035516

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