Article Versions Notes

Zheng S, Zhang W, Ren Q, Wu J, Zhang J, Wang B, Meng N, Li J, Huang M. The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine). Foods. 2023; 12(14):2674. https://doi.org/10.3390/foods12142674

Zheng, Siman, Wendi Zhang, Qing Ren, Jihong Wu, Jinglin Zhang, Bowen Wang, Nan Meng, Jinchen Li, and Mingquan Huang. 2023. "The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)" Foods 12, no. 14: 2674. https://doi.org/10.3390/foods12142674

Zheng, S., Zhang, W., Ren, Q., Wu, J., Zhang, J., Wang, B., Meng, N., Li, J., & Huang, M. (2023). The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine). Foods, 12(14), 2674. https://doi.org/10.3390/foods12142674