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November 7, 2023Food Chemistry XOpen Access

Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation

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Authors

HWHuan WangCSChunhong SunSYShengzhi Yang

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Wang et al. (2023) studied this question.

synapsesocial.com/papers/6a8354e8b1437134e3ebf3eahttps://doi.org/10.1016/j.fochx.2023.100981
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