Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation
- DOI
- 10.3390/foods15162833
- Published
- 2026-08-14
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15162833,
title = {Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation},
author = {Siyu Li and Xiao Yu and Huiling Huang and Chenyang Wang and Chun Yi and Xinying Zhang and Yong Wen and Bing Xiong and Qingshan Jiang and Kangjie Yu and Yi Ma},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15162833},
url = {https://doi.org/10.3390/foods15162833}
}RIS
TY - JOUR TI - Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation AU - Siyu Li AU - Xiao Yu AU - Huiling Huang AU - Chenyang Wang AU - Chun Yi AU - Xinying Zhang AU - Yong Wen AU - Bing Xiong AU - Qingshan Jiang AU - Kangjie Yu AU - Yi Ma PY - 2026 JO - Foods DO - 10.3390/foods15162833 UR - https://doi.org/10.3390/foods15162833 ER -
APA
Li, S., Yu, X., Huang, H., Wang, C., Yi, C., Zhang, X., Wen, Y., Xiong, B., Jiang, Q., Yu, K., & Ma, Y. (2026). Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation. Foods. https://doi.org/10.3390/foods15162833
Source records
- crossref · retrieved 2026-09-26T00:37:16.607Z