Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu

Overview of attention for article published in Frontiers in Microbiology, March 2023

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New Research: Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu https://t.co/KZtZaZmkZ8 #microbiology

10 Mar 2023

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