Research progress of microbial diversity and metabolic process during the fermentation of sauce-flavor Baijiu

doi:10.11882/j.issn.0254-5071.2022.06.002

LIU Zheng, QIN Peijun, LU Yanxiang, WU Zhifei, ZHANG Changxia, LI Xifen, LIANG Huizhen

China Brewing ›› 2022, Vol. 41 ›› Issue (6) : 6-11.

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China Brewing ›› 2022, Vol. 41 ›› Issue (6) : 6-11. DOI: 10.11882/j.issn.0254-5071.2022.06.002

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Research progress of microbial diversity and metabolic process during the fermentation of sauce-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(6): 6-11 https://doi.org/10.11882/j.issn.0254-5071.2022.06.002

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