Quantitative model establishment for correlation between the microbial community and esters components in fermented grains of strong-flavor Baijiu

doi:10.11882/j.issn.0254-5071.2022.07.010

LI Huixing, YAO Hanyi, XU Bin, LUO Jiancheng

China Brewing ›› 2022, Vol. 41 ›› Issue (7) : 51-57.

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China Brewing ›› 2022, Vol. 41 ›› Issue (7) : 51-57. DOI: 10.11882/j.issn.0254-5071.2022.07.010

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Quantitative model establishment for correlation between the microbial community and esters components in fermented grains of strong-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(7): 51-57 https://doi.org/10.11882/j.issn.0254-5071.2022.07.010

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