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Effect of Hydrolyzed Soybean on the Volatile Flavors and Microbial Community in the Traditional Brewing Process of Chi-Flavor Baijiu

Wenhong Zhao, Minhua Liang, Puxi Fan,Lijuan Pan,Jinglong Liang,Yongtao Fei,Weidong Bai

Journal of Food Science（2024）

引用 2|浏览4
关键词
chi-flavor Baijiu,microbial community,soybean,volatile flavors
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