Research progress on characteristics and role of microbial community in accumulation fermentation process of sauce-flavor <em>Baijiu</em>

doi:10.11882/j.issn.0254-5071.2026.02.003

Research progress on characteristics and role of microbial community in accumulation fermentation process of sauce-flavor Baijiu

LONG Yun, ZHU Jianmeng, BAN Shidong, KONG Jinjin, ZONG Chunyang, WANG Xiaodan

China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 16-22.

PDF(1527 KB)

China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 16-22. DOI: 10.11882/j.issn.0254-5071.2026.02.003

Research progress on characteristics and role of microbial community in accumulation fermentation process of sauce-flavor Baijiu

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(2): 16-22 https://doi.org/10.11882/j.issn.0254-5071.2026.02.003

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1527 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised
2025-09-09	2025-10-28
Issue Date
2026-03-18

Please choose a citation manager

Content to export