Research progress on the effect of microorganism on flavor formation and safety during fermentation process of Suancai

KONG Jinjin, BAN Shidong, LONG Yun, ZONG Chunyang, YU Yuanguo, WANG Xiaodan

China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 7-14.

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China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 7-14. DOI: 10.11882/j.issn.0254-5071.2026.03.002

Research progress on the effect of microorganism on flavor formation and safety during fermentation process of Suancai

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(3): 7-14 https://doi.org/10.11882/j.issn.0254-5071.2026.03.002

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