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Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu
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Journal: Foods, 2022
Volume: 11
Number: 3534

Article: What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
Authors: by Jiao Niu, Shiqi Yang, Yi Shen, Wei Cheng, Hehe Li, Jinyuan Sun, Mingquan Huang and Baoguo Sun
Link: https://www.mdpi.com/2304-8158/11/21/3534

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