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pro vyhledávání: '"Zhiqiang Bin"'
Autor:
Cailing Wang, Chenyao Li, Zhiqiang Bin, Guojun Zhu, Shaopei Tang, Jinyu Zhang, Yefu Chen, Dongguang Xiao, Xuewu Guo
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101264- (2024)
Workshop with different fermentation years plays an essential role in the yield and quality of Baijiu. In actual production, the quality of base Baijiu in newly built workshop is inferior to the older one. In this study, the microbiota of workshop en
Externí odkaz:
https://doaj.org/article/1f084ebc6f8a458d9f359772f61a4ab0
