Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor
| Autor: | Ge, Dongying, Wang, Yurong, Cai, Wenchao, Hou, Qiangchuan, Tian, Longxin, Liu, Juzhen, Zhou, Jiaping, Shan, Chunhui, Guo, Zhuang |
|---|---|
| Zdroj: | In Food Bioscience June 2024 59 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect