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Bacterial Community Improves the Volatile Components Coupled with Abiotic Factors During the Spontaneous Fermentation of Chinese Strong-Aroma Baijiu

Bin Lin,Jie Tang,Qun Li,Liping Zhu, Wei Jiang, Hanbing Ke,Zhang Wen, Huaichen Liu,Shengzhi Yang,Qiang Yang,Shenxi Chen,Peijie Han

FOOD CHEMISTRY-X（2025）

Cited 1|Views3
Key words
Chinese Baijiu,Microbial succession,Aroma component,Physicochemical property,Functional profile
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