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Journal: Foods, 2024
Volume: 13
Number: 670

Article: Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region
Authors: by Weiwei Li, Hui Zhang, Runnan Wang, Chengnan Zhang and Xiuting Li
Link: https://www.mdpi.com/2304-8158/13/5/670

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