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Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5338, doi. 10.1002/jsfa.13373
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Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers.
- Published in:
- Foods, 2023, v. 12, n. 23, p. 4312, doi. 10.3390/foods12234312
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- Article