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Table_1_Insights into the influence of physicochemical para..:
Wei Cheng
;
Xuefeng Chen
;
Wei Lan
...
doi:10.3389/fmicb.2023.1272559.s002. , 2023
Link:
https://doi.org/10.3389/fmicb.2023.1272559.s002
RT Journal T1
Table_1_Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu.DOCX
UL https://suche.suub.uni-bremen.de/peid=base-ftfrontimediafig:oai:figshare.com:article_24440203&Exemplar=1&LAN=DE A1 Wei Cheng A1 Xuefeng Chen A1 Wei Lan A1 Gengdian Liu A1 Xijia Xue A1 Ruilong Li A1 Tianquan Pan A1 Na Li A1 Duan Zhou A1 Xingjie Chen YR 2023 K1 Microbiology K1 Microbial Genetics K1 Microbial Ecology K1 Mycology K1 compound-flavor Baijiu K1 fermented grains K1 ultra-long fermentation K1 amplicon sequencing K1 volatile compounds JF doi:10.3389/fmicb.2023.1272559.s002 LK http://dx.doi.org/https://doi.org/10.3389/fmicb.2023.1272559.s002 DO https://doi.org/10.3389/fmicb.2023.1272559.s002 SF ELIB - SuUB Bremen
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