Cite

    Fu, G., Deng, M., Chen, Y., Chen, Y., Wu, S., Lin, P., Huang, B., Liu, C., & Wan, Y. (2021). analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons. Journal of the science of food and agriculture, 101, 6525–6532. http://access.bl.uk/ark:/81055/vdc_100145495468.0x000052