Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

著者: Zirui Huang, Weiling Guo, Wenbin Zhou, Lü Li, Jiaxin Xu, Jiali Hong, Hui-Peng Liu, Feng Zeng, Weidong Bai, Bin Liu, Li Ni, Pingfan Rao, Xu‐Cong Lv - Food Research International 2018 被引用: 150