Investigation of succession of core microbial communities during process from Zaosha to the first round stacking fermentation and differential formation mechanisms of volatile flavor compounds in base liquors of sauce-flavor Baijiu

LIAO Boxi, XIE Dan, WAN Bo, ZHAO Wenyu, SUN Zhao, LU Hu, WU Cheng, HU Feng, HU Jianfeng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 238-248.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 238-248. DOI: 10.13995/j.cnki.11-1802/ts.044031

Investigation of succession of core microbial communities during process from Zaosha to the first round stacking fermentation and differential formation mechanisms of volatile flavor compounds in base liquors of sauce-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 238-248 https://doi.org/10.13995/j.cnki.11-1802/ts.044031

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