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February 22, 2024FoodsOpen Access

Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region

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WLWeiwei LiHZHui ZhangRWRunnan Wang

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Li et al. (2024) studied this question.

synapsesocial.com/papers/68e780c8b6db6435876f3a61https://doi.org/10.3390/foods13050670
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