Macrogenomics-based analysis of the relationship between microbial diversity and flavour formation during the fermentation of Tibetan highland barley wine

ZHANG Jinping, YU Jiajun, JIA Fuchen, MA Wenrui, JIN Yulong, ZHU Zijian, GUO Qi, ZHANG Haipeng, ZHANG Yuhong, XUE Jie

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 310-321.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 310-321. DOI: 10.13995/j.cnki.11-1802/ts.039101

Macrogenomics-based analysis of the relationship between microbial diversity and flavour formation during the fermentation of Tibetan highland barley wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(5): 310-321 https://doi.org/10.13995/j.cnki.11-1802/ts.039101

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