Tibetan Tea Drives Baijiu Flavor Formation via Microbial Niche Modulation in Daqu: A Multi-Omics Study
- DOI
- 10.3390/foods15142469
- Published
- 2026-07-12
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15142469,
title = {Tibetan Tea Drives Baijiu Flavor Formation via Microbial Niche Modulation in Daqu: A Multi-Omics Study},
author = {Ting Ren and Weiqi Li and Xinyue Wen and Baichuan Hu and Zhengfeng Fang and Bin Hu and Wenjuan Wu and Zhen Zeng and Yuntao Liu},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15142469},
url = {https://doi.org/10.3390/foods15142469}
}RIS
TY - JOUR TI - Tibetan Tea Drives Baijiu Flavor Formation via Microbial Niche Modulation in Daqu: A Multi-Omics Study AU - Ting Ren AU - Weiqi Li AU - Xinyue Wen AU - Baichuan Hu AU - Zhengfeng Fang AU - Bin Hu AU - Wenjuan Wu AU - Zhen Zeng AU - Yuntao Liu PY - 2026 JO - Foods DO - 10.3390/foods15142469 UR - https://doi.org/10.3390/foods15142469 ER -
APA
Ren, T., Li, W., Wen, X., Hu, B., Fang, Z., Hu, B., Wu, W., Zeng, Z., & Liu, Y. (2026). Tibetan Tea Drives Baijiu Flavor Formation via Microbial Niche Modulation in Daqu: A Multi-Omics Study. Foods. https://doi.org/10.3390/foods15142469
Source records
- crossref · retrieved 2026-09-26T20:00:22.502Z