Jin, C.; Jin, G.; Jin, J.; Lv, Y.; Dang, Z.; Feng, Y.; Xu, Y.
The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation. Foods 2024, 13, 3710.
https://doi.org/10.3390/foods13223710
AMA Style
Jin C, Jin G, Jin J, Lv Y, Dang Z, Feng Y, Xu Y.
The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation. Foods. 2024; 13(22):3710.
https://doi.org/10.3390/foods13223710
Chicago/Turabian Style
Jin, Chengyong, Guangyuan Jin, Juan Jin, Yutao Lv, Zhe Dang, Yafang Feng, and Yan Xu.
2024. "The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation" Foods 13, no. 22: 3710.
https://doi.org/10.3390/foods13223710
APA Style
Jin, C., Jin, G., Jin, J., Lv, Y., Dang, Z., Feng, Y., & Xu, Y.
(2024). The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation. Foods, 13(22), 3710.
https://doi.org/10.3390/foods13223710
