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Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

NIAID Data Ecosystem2026-03-11 收录

酒类发酵工艺

微生物群落演替

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https://www.ncbi.nlm.nih.gov/bioproject/PRJNA633305 数据链接链接失效反馈

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Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

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创建时间：

2020-05-16

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Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

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