Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (Sorghum bicolor L. Moench) fermented into Sesame flavor Baijiu
- DOI
- 10.1016/j.crmicr.2026.100606
- Published
- 2026
- Container
- Current Research in Microbial Sciences
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.crmicr.2026.100606,
title = {Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (Sorghum bicolor L. Moench) fermented into Sesame flavor Baijiu},
author = {Meina Jiang and Jiaxin Tang and Angui Lai and Wei Sun and Xue Liu and Zhichao Shang and Zuzhong Zheng and Xiaoxue Chen and Yansong Xue and Bei-Zhong Han},
year = {2026},
journal = {Current Research in Microbial Sciences},
doi = {10.1016/j.crmicr.2026.100606},
url = {https://doi.org/10.1016/j.crmicr.2026.100606}
}RIS
TY - JOUR TI - Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (Sorghum bicolor L. Moench) fermented into Sesame flavor Baijiu AU - Meina Jiang AU - Jiaxin Tang AU - Angui Lai AU - Wei Sun AU - Xue Liu AU - Zhichao Shang AU - Zuzhong Zheng AU - Xiaoxue Chen AU - Yansong Xue AU - Bei-Zhong Han PY - 2026 JO - Current Research in Microbial Sciences DO - 10.1016/j.crmicr.2026.100606 UR - https://doi.org/10.1016/j.crmicr.2026.100606 ER -
APA
Jiang, M., Tang, J., Lai, A., Sun, W., Liu, X., Shang, Z., Zheng, Z., Chen, X., Xue, Y., & Han, B. (2026). Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (Sorghum bicolor L. Moench) fermented into Sesame flavor Baijiu. Current Research in Microbial Sciences. https://doi.org/10.1016/j.crmicr.2026.100606
Source records
- crossref · retrieved 2026-09-25T14:22:28.451Z