Niu, J.; Yan, Y.; Zhang, G.; Shen, Y.; Cheng, W.; Li, H.; Duan, Z.; Sun, J.; Wang, B.; Wu, J.;
et al. Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu. Foods 2025, 14, 924.
https://doi.org/10.3390/foods14060924
AMA Style
Niu J, Yan Y, Zhang G, Shen Y, Cheng W, Li H, Duan Z, Sun J, Wang B, Wu J,
et al. Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu. Foods. 2025; 14(6):924.
https://doi.org/10.3390/foods14060924
Chicago/Turabian Style
Niu, Jiao, Yahan Yan, Guihu Zhang, Yi Shen, Wei Cheng, Hehe Li, Zhongfu Duan, Jinyuan Sun, Bowen Wang, Jihong Wu,
and et al. 2025. "Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu" Foods 14, no. 6: 924.
https://doi.org/10.3390/foods14060924
APA Style
Niu, J., Yan, Y., Zhang, G., Shen, Y., Cheng, W., Li, H., Duan, Z., Sun, J., Wang, B., Wu, J., & Sun, B.
(2025). Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu. Foods, 14(6), 924.
https://doi.org/10.3390/foods14060924
