Integrated electronic nose, GC–MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees
- DOI
- 10.1016/j.foodres.2026.120307
- Published
- 2026-11
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120307,
title = {Integrated electronic nose, GC–MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees},
author = {Guiyin Li and Lixia Shen and Lei Nie and Ping Tang and Qimuge Shan and Liqin Qin and Shuangxi Fan and Xuewu Guo},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120307},
url = {https://doi.org/10.1016/j.foodres.2026.120307}
}RIS
TY - JOUR TI - Integrated electronic nose, GC–MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees AU - Guiyin Li AU - Lixia Shen AU - Lei Nie AU - Ping Tang AU - Qimuge Shan AU - Liqin Qin AU - Shuangxi Fan AU - Xuewu Guo PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120307 UR - https://doi.org/10.1016/j.foodres.2026.120307 ER -
APA
Li, G., Shen, L., Nie, L., Tang, P., Shan, Q., Qin, L., Fan, S., & Guo, X. (2026). Integrated electronic nose, GC–MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees. Food Research International. https://doi.org/10.1016/j.foodres.2026.120307
Source records
- crossref · retrieved 2026-09-27T06:23:26.556Z