Research progress on the effect of brewing sorghum varieties on Baijiu flavor characteristics and underlying mechanisms

SHI Wei, ZHENG Hongmei, LI Fangxiang, HUANG Ting, GUO Ju

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 393-401.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 393-401. DOI: 10.13995/j.cnki.11-1802/ts.043728

Research progress on the effect of brewing sorghum varieties on Baijiu flavor characteristics and underlying mechanisms

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(7): 393-401 https://doi.org/10.13995/j.cnki.11-1802/ts.043728

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