Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
Foods (Basel, Switzerland)（2025）
关键词
sauce-flavor Baijiu,stacked fermentation,microbial community,physicochemical factors
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要