Comparative analysis of microbial communities and flavor compounds in multi-round fermented grains of Jiang-flavor Baijiu from riverside and mountain locations
- DOI
- 10.1016/j.foodres.2026.120869
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120869,
title = {Comparative analysis of microbial communities and flavor compounds in multi-round fermented grains of Jiang-flavor Baijiu from riverside and mountain locations},
author = {Wei Shi and Chun-Lin Tao and Xi-Mei Zhang and Ju Guo and Chun-Lin Zhang},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120869},
url = {https://doi.org/10.1016/j.foodres.2026.120869}
}RIS
TY - JOUR TI - Comparative analysis of microbial communities and flavor compounds in multi-round fermented grains of Jiang-flavor Baijiu from riverside and mountain locations AU - Wei Shi AU - Chun-Lin Tao AU - Xi-Mei Zhang AU - Ju Guo AU - Chun-Lin Zhang PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120869 UR - https://doi.org/10.1016/j.foodres.2026.120869 ER -
APA
Shi, W., Tao, C., Zhang, X., Guo, J., & Zhang, C. (2026). Comparative analysis of microbial communities and flavor compounds in multi-round fermented grains of Jiang-flavor Baijiu from riverside and mountain locations. Food Research International. https://doi.org/10.1016/j.foodres.2026.120869
Source records
- crossref · retrieved 2026-11-10T23:56:03.475Z