Order Article Reprints

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

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

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