Targeted Microbial Co-Inoculation Enhances Flavor and Community Structure in Nongxiangxing Baijiu Fermentation.

Cheng W, Pan T, Li N, Dai S, Wei C, Jiang C, Wang C, Du X

DOI: 10.1111/1750-3841.71596
Published: 2026 Nov
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71596,
  title = {Targeted Microbial Co-Inoculation Enhances Flavor and Community Structure in Nongxiangxing Baijiu Fermentation.},
  author = {Cheng W and Pan T and Li N and Dai S and Wei C and Jiang C and Wang C and Du X},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71596},
  url = {https://doi.org/10.1111/1750-3841.71596}
}

RIS

TY  - JOUR
TI  - Targeted Microbial Co-Inoculation Enhances Flavor and Community Structure in Nongxiangxing Baijiu Fermentation.
AU  - Cheng W
AU  - Pan T
AU  - Li N
AU  - Dai S
AU  - Wei C
AU  - Jiang C
AU  - Wang C
AU  - Du X
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71596
UR  - https://doi.org/10.1111/1750-3841.71596
ER  -

APA

W, C., T, P., N, L., S, D., C, W., C, J., C, W., & X, D. (2026). Targeted Microbial Co-Inoculation Enhances Flavor and Community Structure in Nongxiangxing Baijiu Fermentation.. Journal of food science. https://doi.org/10.1111/1750-3841.71596

Source records

pubmed · retrieved 2026-11-10T11:04:21.088Z