Comparison and Correlation Analysis of Microbial Community Diversity and Flavor Compounds in Different Layers of Pit Mud for Luzhou-flavor Baijiu in Different Seasons
This study focused on the analysis of the microbial community structure and flavor substances of different layers of pit mud for Luzhou-flavor baijiu in spring and autumn using high-throughput sequencing and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2025-02-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-4-011.pdf |
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