Research progress on microbial communities and flavor substance characteristics in strong-flavor <em>Baijiu</em> during brewing

doi:10.11882/j.issn.0254-5071.2025.03.001

Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing

LI Haonan, QI Meng, GENG Shuo, ZHU Lining, MA Huifeng, WEI Guanmian, SANG Yaxin

China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 1-7.

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China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 1-7. DOI: 10.11882/j.issn.0254-5071.2025.03.001

Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(3): 1-7 https://doi.org/10.11882/j.issn.0254-5071.2025.03.001

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Received	Revised
2024-03-05	2024-07-24
Issue Date
2025-04-21

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