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Journal: Foods, 2022
Volume: 11
Number: 1097

Article: Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
Authors: by Anqi Liu, Xu Yang, Quanyou Guo, Baoguo Li, Yao Zheng, Yuzhuo Shi and Lin Zhu
Link: https://www.mdpi.com/2304-8158/11/8/1097

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