Effects of Different Proportions of Raw to Fermented Materials on the Microbial Community Structure and Metabolism during the Fermentation of Fermented Grains for Nongxiangxing Baijiu
WEN Yue, ZHANG Suyi, SONG Pan, JIA Junjie, AO Zonghua, YANG Jiaping, ZHANG Bing, ZENG Maochuang, CHEN Zhilin, XIONG Yanfei, DENG Bo
FOOD SCIENCE
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0, (): 146
-158
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DOI: 10.7506/spkx1002-6630-20250505-010
