The spatial heterogeneity of aroma compounds and microbial communities during the stacking process of Qingke Jiangxiang Baijiu
- DOI
- 10.1016/j.focha.2026.101287
- Published
- 2026-09
- Container
- Food Chemistry Advances
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.focha.2026.101287,
title = {The spatial heterogeneity of aroma compounds and microbial communities during the stacking process of Qingke Jiangxiang Baijiu},
author = {Yulong Jin and Ting Bai and Fuchen Jia and Jiajun Yu and Jie Xue and Yuhong Zhang},
year = {2026},
journal = {Food Chemistry Advances},
doi = {10.1016/j.focha.2026.101287},
url = {https://doi.org/10.1016/j.focha.2026.101287}
}RIS
TY - JOUR TI - The spatial heterogeneity of aroma compounds and microbial communities during the stacking process of Qingke Jiangxiang Baijiu AU - Yulong Jin AU - Ting Bai AU - Fuchen Jia AU - Jiajun Yu AU - Jie Xue AU - Yuhong Zhang PY - 2026 JO - Food Chemistry Advances DO - 10.1016/j.focha.2026.101287 UR - https://doi.org/10.1016/j.focha.2026.101287 ER -
APA
Jin, Y., Bai, T., Jia, F., Yu, J., Xue, J., & Zhang, Y. (2026). The spatial heterogeneity of aroma compounds and microbial communities during the stacking process of Qingke Jiangxiang Baijiu. Food Chemistry Advances. https://doi.org/10.1016/j.focha.2026.101287
Source records
- crossref · retrieved 2026-09-26T15:40:27.266Z