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, (10): 238 -248 .  DOI: 10.13995/j.cnki.11-1802/ts.044031

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