Analysis of fungal community diversity and metabolism during the brewing process of Lutaichun sauce-flavor <em>Baijiu</em>

doi:10.11882/j.issn.0254-5071.2024.04.007

Analysis of fungal community diversity and metabolism during the brewing process of Lutaichun sauce-flavor Baijiu

WANG Jiali, XU Qiang, LU Chengshun, ZHAO Shuxian, ZHANG Tongcun, LUO Xuegang

China Brewing ›› 2024, Vol. 43 ›› Issue (4) : 45-52.

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China Brewing ›› 2024, Vol. 43 ›› Issue (4) : 45-52. DOI: 10.11882/j.issn.0254-5071.2024.04.007

Analysis of fungal community diversity and metabolism during the brewing process of Lutaichun sauce-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(4): 45-52 https://doi.org/10.11882/j.issn.0254-5071.2024.04.007

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Received	Revised	Published
2023-08-10	2023-10-28	2024-04-25
Issue Date
2024-05-24

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