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Journal description
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Details for article 17 of 188 found articles
| Title: |
Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu |
| Author: |
Lin, Bin Tang, Jie Li, Qun Zhu, Liping Jiang, Wei Ke, Hanbing Wen, Zhang Liu, Huaichen Yang, Shengzhi Yang, Qiang Chen, Shenxi Han, Peijie |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 25 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 17 of 188 found articles
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