Correlation analysis of microorganism and volatile flavor substance of the third round fermented grains of Dongniang sauce-flavor <em>Baijiu</em> during fermentation

doi:10.11882/j.issn.0254-5071.2024.05.006

Correlation analysis of microorganism and volatile flavor substance of the third round fermented grains of Dongniang sauce-flavor Baijiu during fermentation

CHEN Zhuo, SU Wei, MU Yingchun, QI Qi, ZOU Tianxing, REN Tingting, PAN Heyong, WANG Jiaqin

China Brewing ›› 2024, Vol. 43 ›› Issue (5) : 32-40.

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China Brewing ›› 2024, Vol. 43 ›› Issue (5) : 32-40. DOI: 10.11882/j.issn.0254-5071.2024.05.006

Correlation analysis of microorganism and volatile flavor substance of the third round fermented grains of Dongniang sauce-flavor Baijiu during fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(5): 32-40 https://doi.org/10.11882/j.issn.0254-5071.2024.05.006

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Received	Revised	Published
2023-08-31	2023-11-22	2024-05-25
Issue Date
2024-06-25

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