Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu

作者：Qiao Huang, Ying Liu, Zongjun He, Yichen Mao, Hui Wu, Lei Tian, Shuangquan Xiang, L. Long, Yang Li, Tongwei Guan · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.104064 · 被引用次数：26 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Food Quality and Safety Studies