Association of Cellar Microbial Communities with Differences in Flavor of Base Baijiu across Fermentation Rounds during Mechanized Production of Jiangxiangxing Baijiu
YANG Junlin, WU Cheng, ZHU Anran, ZHAO Wenyu, LU Hu, HU Jianfeng, HU Feng, WAN Bo,
FOOD SCIENCE . 2026, (5): 129 -140 .  DOI: 10.7506/spkx1002-6630-20250912-093