Microbial Diversity, Quality Characteristics and Volatile Flavor Substances during the Fermentation of Huizhou Back Rice Wine
WU Yongxiang, HAO Jingwen, ZHANG Pengtao, MAO Jianan, JI Ximei, XU Xuechao, SHAO Ruyi, SHE Xinsong
FOOD SCIENCE . 2025, (18): 83 -83 .  DOI: 10.7506/spkx1002-6630-20250225-130