Microbial spatiotemporal succession and metabolic difference in multidimensional pit mud used for the production of Luzhou-flavor baijiu
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference41 articles.
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5. Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content;Gong;Lwt,2020
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