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
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2025, (5): 310
-321
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DOI: 10.13995/j.cnki.11-1802/ts.039101
