Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation

作者：Xi Chen, Haideng Li, Fanghang Qiu, Jialiang Niu, Akhtiar Ali, Lining Zhu, Huifeng Ma, Weiwei Li, Xiuting Li, Baoguo Sun · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116594 · 被引用次数：12 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Tea Polyphenols and Effects